Roasted Red Pepper Soup

Instructions

1. Roast the peppers
   Preheat oven to 450°F (230°C). Place red pepper halves on a baking sheet, cut side down. Brush lightly with olive oil and roast for 25-30 minutes until skins are charred and blistered. Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Once cool enough to handle, peel off the skins.
2. Sauté the aromatics
   In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add garlic, smoked paprika, and red pepper flakes (if using) and cook for another minute until fragrant.
3. Combine and simmer
   Add the peeled roasted peppers, diced tomatoes with their juice, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes to allow flavors to meld together.
4. Blend the soup
   Remove pot from heat and allow to cool slightly. Using an immersion blender, blend the soup until completely smooth. Alternatively, transfer in batches to a standard blender, being careful with the hot liquid.
5. Finish with cream
   Return soup to low heat. Stir in the heavy cream, balsamic vinegar, and fresh thyme. Season with salt and black pepper to taste. Heat through but do not boil after adding cream.
6. Serve and garnish
   Ladle soup into bowls. Garnish with a swirl of cream, a sprinkle of fresh thyme leaves, crumbled goat cheese if desired, and a drizzle of good quality olive oil.