📖 Instructions

1. Preheat your oven to 450°F (232°C). This high heat will help to blister and char the peppers, intensifying their flavor. Make sure you adjust your rack as high as possible.
2. Prepare the red peppers: Halve the red peppers, remove the stems and seeds, and place them cut-side down on a baking sheet lined with parchment paper. Drizzling them with a little bit of olive oil will help them roast more evenly.
3. Roast the peppers: Roast the peppers for about 20-25 minutes, or until their skins are blackened and blistered. Don't worry if they look a little burnt—that's what we want! This will add a lovely smoky flavour.
4. Steam the peppers: Remove the baking sheet from the oven and immediately transfer the roasted peppers to a bowl. Cover the bowl with plastic wrap for 10 minutes. This will steam the peppers and make it easier to peel off the skins.
5. Peel the peppers: After steaming, peel off the blackened skins from the peppers. The skins should slip off easily. If not, use a paring knife to gently scrape them off. Be careful, they may still be hot!
6. Toast the walnuts: While the peppers are roasting, toast the walnuts in a dry skillet over medium heat for 5-7 minutes, or until they are fragrant and lightly browned. Keep a close eye on them, as they can burn quickly. Once toasted, set them aside to cool slightly.
7. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5-7 minutes, or until they are softened and translucent. Stir frequently to prevent burning.
8. Add the peppers and broth: Add the peeled roasted red peppers and vegetable broth to the pot. Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
9. Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids, as they can splatter.
10. Add the walnuts and seasonings: Add the toasted walnuts, salt, pepper, and a pinch of smoked paprika to the blender and blend again until the walnuts are finely chopped and incorporated into the soup. Taste and adjust seasonings as needed. If you like some heat add a pinch of cayenne pepper.
11. Serve: Ladle the soup into bowls and garnish with a swirl of olive oil, a sprinkle of chopped walnuts, and a sprig of fresh parsley (optional). Serve hot with crusty bread or a grilled cheese sandwich. Enjoy!