Step 1

Preheat your oven’s broiler.

Step 2

Place the pepper halves on a baking sheet lined with parchment paper or a silicone baking mat. Broil them for 10-15 minutes, until the skin is blackened.

Step 3

Transfer them to a container with a lid and allow them to cool. The steam will help make the skin super easy to remove.

Step 4

Once the peppers are cool enough to handle, simply pull the skins off.

Step 5

Meanwhile, heat the oil over medium heat in a large skillet. Sauté the onions, carrots, and celery until they are soft and starting to brown, about 10 minutes. Add the garlic and sauté another minute.

Step 6

Add the roasted peppers, sautéd vegetables, and the rest of the ingredients to a large blender. If you don’t have a large capacity blender, you’ll need to do this in batches.

Step 7

Blend the ingredients on high until you have a smooth, velvety soup. If you have a professional grade blender, you can continue to blend until the soup is hot and ready to serve. If you do not, transfer the soup to a stock pot and heat until hot throughout. Enjoy!