Roasted Bell Pepper and Garlic Soup

Serves 1
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Directions

  1. 1Cut the tops off of three bulbs of garlic.
  2. 2Coat the garlic with some avocado oil, salt, and pepper.
  3. 3Wrap the garlic bulbs in foil.
  4. 4Slice open a couple of jalapeño peppers.
  5. 5Place the bell peppers, jalapeños, and wrapped garlic on a baking sheet.
  6. 6Drizzle the bell peppers with avocado oil.
  7. 7Place the baking sheet in the oven.
  8. 8Chop a baguette into crouton-sized pieces.
  9. 9Drizzle the croutons with olive oil and oregano.
  10. 10Melt a stick of butter in a pot.
  11. 11Dice a yellow onion.
  12. 12Add the diced onion to the butter and let it sauté.
  13. 13Mince garlic.
  14. 14Once the onions get some color, add the minced garlic.
  15. 15Pour in vegetable broth.
  16. 16Add rosemary and oregano.
  17. 17Season with white pepper, garlic powder, onion powder, dried mustard, and Slap Ya Mama seasoning.
  18. 18Transfer the roasted peppers into an ice bath.
  19. 19Peel the skins off the peppers and add them to the pot.
  20. 20Squeeze the roasted garlic into the pot.
  21. 21Cut the heat down and blend the soup using an immersion blender.
  22. 22Add a flour slurry to thicken the soup.
  23. 23Stir in some heavy cream.
  24. 24Garnish with a drizzle of heavy cream and fresh parsley.

Ingredients

  • yellow bell peppers
  • red bell peppers
  • 3 bulbs garlic
  • avocado oil
  • salt
  • pepper
  • 2 jalapeño peppers
  • 1 baguette
  • olive oil
  • oregano
  • 1 stick butter
  • 1 yellow onion
  • vegetable broth
  • rosemary
  • white pepper
  • garlic powder
  • onion powder
  • dried mustard
  • Slap Ya Mama seasoning
  • white pepper Slap Ya Mama
  • flour
  • heavy cream

Equipment

knifebaking sheetfoilovenbowlpotimmersion blender

Tips

  • Use whatever sweet bell pepper color you want.
  • Peel all the skins off your peppers after the ice bath.
  • Season with whatever makes your heart happy.