Discover the Rich Flavors of Roasted Red Pepper & Tarragon Soup

Мethod of preparation

1. Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for 30-35 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place the peppers in a bowl, covering it with plastic wrap. Let them steam for about 10 minutes before peeling off the skins and removing the seeds. 2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and the garlic is fragrant, about 5 minutes. 3. Add the roasted red peppers to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. 4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot. 5. Stir in the heavy cream, salt, black pepper, and chopped tarragon. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together. 6. Remove the soup from heat and stir in the lemon juice. Taste and adjust seasoning if necessary. 7. Serve hot, garnishing with a few sprigs of fresh tarragon and a drizzle of olive oil, if desired. Enjoy your Roasted Red Pepper & Tarragon Soup with a slice of crusty bread or a fresh salad.