Smoky Roasted Red Pepper and Walnut Soup

Ingredients

• 4 large red bell peppers
• 0.75 cup walnuts, lightly toasted
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 0.5 tsp red pepper flakes
• Salt and pepper to taste
• Fresh basil for garnish

Method

1. Char red peppers directly over a flame or under a broiler until blackened all over. Place in a bowl, cover, and let steam for 10 minutes. Peel off skin and remove seeds.
2. Heat 2 tbsp olive oil in a large pot. Sauté onion and garlic for 4 minutes until soft.
3. Add roasted peppers, walnuts, vegetable broth, smoked paprika, and red pepper flakes. Simmer for 15 minutes.
4. Blend soup until smooth. Season with salt and pepper. Serve with a drizzle of olive oil and fresh basil.