Follow these steps for perfect results
Green bell pepper
cubed
Red bell pepper
cubed
Yellow bell pepper
cubed
Red onion
cubed
Garlic cloves
unpeeled
Salt
Black pepper powder
Dried oregano
Extra virgin olive oil
Fresh cream
Preheat oven to 220°C (425°F).
Place cubed green, red, and yellow bell peppers, cubed red onion, and unpeeled garlic cloves on a baking tray.
Season with salt, black pepper powder, and dried oregano.
Drizzle with extra virgin olive oil and toss to coat evenly.
Roast in the preheated oven for 30 minutes, turning vegetables halfway through.
Bring 3 cups of water to a boil in a pan.
Peel the skin off the roasted bell peppers while still warm.
Add the peeled bell peppers and roasted onions to the boiling water.
Squeeze the roasted garlic from its outer covering into the water.
Cook for 3-5 minutes, then turn off the heat.
Blend with a hand blender or in a mixer until smooth.
Taste and season with salt and pepper if necessary.
Serve hot with a dollop of fresh cream.
Expert advice for the best results
Roasting the vegetables until slightly charred enhances the smoky flavor.
Adjust the amount of water for desired soup consistency.
For a spicier soup, add a pinch of red pepper flakes.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance.
Garnish with fresh cream and a swirl of olive oil.
Serve with crusty bread for dipping.
Pair with a grilled cheese sandwich.
Complements the sweetness of the peppers.
Discover the story behind this recipe
Bell peppers are a staple in Mediterranean cuisine.
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