Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 24 oz roasted red peppers, drained and roughly chopped
  • 3 cups chicken broth
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and smoked paprika; cook for exactly 60 seconds until the spices smell nutty and the butter turns a deep red.
  3. Add the chopped roasted red peppers and stir to coat them in the spiced butter.
  4. Pour in the broth, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15–20 minutes.
  5. Remove the pot from the heat. Carefully transfer the soup to a blender and blend on high for 60 seconds until completely smooth.
  6. Stir in the heavy cream and lemon juice.
  7. Pour the soup through a fine-mesh strainer back into the pot for a professional bisque finish.