Herbed Sweet Pepper Soup

This is a soup that takes its time, and it’s worth every minute. Pounds of sweet red bell peppers and fresh tomatoes cook down slowly with red onion until they’re completely soft, then a whole herb garden of rosemary, thyme, marjoram, and basil goes in along with fresh ginger and cumin.

The slow initial cook with the lid on is where the magic happens. Thirty minutes of gentle sweating breaks the peppers down into something silky and sweet. Rushing this step with high heat will brown the vegetables instead of softening them, and you’ll lose that clean, sweet pepper flavor.

Fresh ginger and cumin add an unexpected warmth that lifts this well beyond a typical red pepper soup. It’s a combination that keeps you reaching for another spoonful.

Kitchen Tips

• This soup actually tastes better the next day. The flavors meld and deepen after a night in the fridge.
• Peel and seed the tomatoes before adding. Skins will turn into papery bits, and seeds add bitterness.
• Remove the bay leaves before serving or blending. They’re sharp and not fun to bite into.
• For a smooth, velvety version, blend with an immersion blender after cooling.

Variations

• Roast the peppers first for a smokier, deeper flavor.
• Use vegetable broth instead of chicken broth to make it fully vegetarian.
• Stir in a splash of heavy cream or coconut milk just before serving for a richer, creamier bowl.