Ingredients:

  • 2 tablespoons Unsalted Butter (30 g)
  • 1 large Yellow Onion, finely chopped (Approx. 200 g)
  • 3 cloves Garlic, minced
  • 24 oz jar Roasted Red Peppers, drained and roughly chopped (Approx. 680 g drained weight)
  • 1 tablespoon Smoked Paprika (Sweet or Hot)
  • ½ teaspoon Dried Thyme
  • 4 cups Chicken or Vegetable Stock (950 ml)
  • ¼ cup Double Cream (Heavy Cream) (60 ml), optional
  • Sea Salt and Freshly Ground Black Pepper, to taste
  • Extra Virgin Olive Oil, for drizzling (optional)
  • Fresh Parsley or Basil, chopped (optional)

Instructions:

  1. Sauté the Onion: Melt butter in the soup pot over medium heat. Add the chopped onion and sauté gently for 6–8 minutes until soft and translucent. Do not brown.
  2. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant, stirring constantly. This 'blooming' step deepens the spice flavour.
  3. Add Peppers and Stock: Add the drained, chopped roasted red peppers and the stock (950ml). Bring the mixture up to a gentle simmer.
  4. Season: Stir in the initial seasoning (½ tsp salt and pepper). Reduce the heat to low, cover the pot partially, and let simmer for 15 minutes to allow the flavours to meld beautifully.
  5. Blend the Soup: Remove the pot from the heat. Carefully insert the immersion blender into the pot, ensuring the blender head is fully submerged before turning it on.
  6. Purée: Blend the soup, moving the blender head gently up and down and around the pot, until the mixture is completely smooth and velvety. Keep the blender head beneath the surface to prevent splattering.
  7. Finish the Texture: Return the pot to very low heat. Stir in the double cream (if using). Heat through for 2 minutes, ensuring the soup does not boil after adding the cream.
  8. Check Seasoning: Taste the soup. Adjust the salt and pepper as needed. Ladle the hot soup into bowls and garnish with a drizzle of olive oil and a sprinkle of fresh herbs.