Roasted Red Pepper Soup with Crème Fraîche and Basil
Prep time: 45 minServes: 6
Pairs with
Sweet roasted peppers enjoy wines with a touch of fruity sweetness — an off-dry Riesling or a textured rosé meets the pepper's sweetness without drowning it in acid.
Ingredients
- 6 red peppers, halved and deseeded
- 1 large onion, in wedges
- 4 garlic cloves, unpeeled
- 3 tbsp olive oil
- Flaky sea salt, black pepper
- 700ml chicken or vegetable stock
- 1 tbsp sherry or red wine vinegar
- Crème fraîche
- Fresh basil
Method
- 11. Heat the oven to 200°C. Lay peppers (skin-side up), onion wedges, and garlic cloves on a baking tray. Drizzle with olive oil, season with salt.
- 22. Roast 30 minutes until the peppers are blistered dark and the onions have softened.
- 33. Squeeze the garlic from its skins. Tip everything roasted into a saucepan with the stock.
- 44. Bring to a simmer and blend smooth with a stick blender. Add vinegar, season with salt and pepper.
- 55. Ladle into bowls. Dollop crème fraîche and tear basil leaves over.