By Akshara
October 7, 2026
This comforting roasted red pepper soup highlights the natural sweetness of oven-charred bell peppers blended with sweet roasted garlic and aromatic herbs. Roasting the peppers first caramelises their sugars, imparting a smoky depth that forms a rich, velvety base. Finished with a splash of cream and served alongside warm, crusty sourdough bread, it offers a nourishing and wholesome dinner for crisp autumn evenings.
4 large red bell peppers, halved and deseeded  1 whole head of garlic, top sliced off  1 large yellow onion, chopped  2 tablespoons olive oil  3 cups vegetable broth  1/2 teaspoon dried thyme  1/4 cup heavy cream or coconut cream  Salt and freshly cracked black pepper to taste  Fresh basil for garnish
Arrange the red bell pepper halves and sliced garlic head on a baking sheet, drizzle with one tablespoon of olive oil, and roast at 200C for twenty-five minutes until the pepper skins are charred and blistered.
Heat the remaining olive oil in a pot over medium heat, sauté the chopped onion until soft and translucent, then squeeze in the sweet roasted garlic cloves and add the peeled, roasted red peppers.
Pour in the vegetable broth and dried thyme, bring to a boil, then reduce the heat and simmer gently for ten minutes to allow the flavours to meld together.
Purée the soup using an immersion blender until completely smooth, stir in the heavy cream, season with salt and pepper, and serve hot garnished with fresh basil.