Roasted pepper soup with organic paprika powder

Ingredients

• 4 red bell peppers
• 1 large onion coarsely chopped
• 3 cloves garlic unpeeled
• 2 tbsp olive oil
• 2 tsp paprika powder
• 400 g peeled tomatoes (canned)
• 600 ml vegetable broth
• sea salt
• black pepper
• 1 splash cream or coconut milk

Cook Time

1. 1
   Preheat the oven to 200 °C. Halve the peppers, remove the seeds and membranes, and place them with the rounded side up on a baking sheet. Add the sliced onion and unpeeled garlic cloves. Drizzle with olive oil and a pinch of salt.
2. 2
   Roast the vegetables for 30 to 35 minutes in the oven until the pepper skins are charred black and the onion is soft. Remove the baking sheet from the oven and let cool slightly.
3. 3
   Peel the roasted peppers: the charred black skin now comes off easily. Squeeze the garlic out of its skin.
4. 4
   Place the roasted vegetables in a cooking pot. Add the paprika powder and stir briefly on medium heat, so the powder can warm up in the fat that clings to the vegetables.
5. 5
   Add the peeled tomatoes and vegetable broth. Let simmer gently for 10 minutes.
6. 6
   Blend the soup smooth with an immersion blender. Taste and season with salt and pepper. Add a splash of cream or coconut milk if desired for a creamy texture.
7. 7
   Serve with good bread and optionally sprinkle with an extra pinch of paprika powder as garnish.
8. 8
   A pinch of smoked paprika powder (pimentón de la Vera) alongside the sweet paprika powder gives an extra smoky dimension, if you have it on hand. 
9. 9
   The soup tastes even better the next day as the flavors develop further.