Roasted Red Bell Pepper Soup

Roasted red bell pepper soup is the kind of bowl that tastes like it took all afternoon and is on the table in 20 minutes. Charred peppers get a quick saute with garlic and onion, a hum of Creole seasoning, cumin, Worcestershire, and lemon juice for brightness, then puree smooth before a slug of heavy cream goes in to round it all out.

The roast on the peppers is the whole game. Buy them already jarred for speed, or blister fresh ones under the broiler until the skins blacken, then steam in a covered bowl for 10 minutes and slip the skins off. The deeper the char, the smokier the soup.

Blend in two batches if your pitcher is small, and vent the lid so steam can escape. Hot liquid in a sealed blender is a ceiling-paint job waiting to happen.

Pro Tips

• Stir the cream in OFF the heat and pulse a second time in the blender for the silkiest texture.
• A teaspoon of smoked paprika deepens the smoky note if your peppers were lightly roasted.
• Strain through a fine mesh sieve if you want a restaurant-glossy finish.
• Garnish with crisp tortilla strips, a kernel scatter of corn, and a swirl of crema.
• Pair with a grilled cheese for the all-time soup-and-sandwich combo.

Variations

• Roast a poblano alongside the bells for a smoky, faintly spicy version.
• Swap heavy cream for coconut milk and a teaspoon of curry powder for a Thai-leaning bowl.
• Stir in a tablespoon of harissa just before serving for a North African kick.