Because it’s officially fall, the leaves are changing, there’s a chill in the air … and you’re really missing the food from your Avalon Waterways river cruise. For all of these reasons, we’re sharing our chef’s recipe for Creamy Roasted Red Pepper Soup. Did you get to taste this dish aboard your ship?

Ingredients

4 large red bell peppers

4 tablespoons olive oil, divided

1 medium onion, chopped

2 cloves garlic, minced

2 carrots, peeled and chopped

2 celery sticks, trimmed and sliced

3 tablespoons coarsely chopped fresh parsley

1 tablespoon ground cumin

1/2 teaspooon garam masala

1 bay leaf

4 1/4 cups vegetable broth

salt and pepper to taste

1 cup heavy cream

Preparation

Place rack in the upper third of the oven and preheat oven to 390° F.

Place whole red bell peppers in a dish. Drizzle with 2 tablespoons olive oil and rotate to lightly coat each pepper in oil.

Roast for 15 minutes until blackened on the top. Remove from the oven and flip each pepper. Roast for another 15 minutes until the other side is also softened and blackened.

Remove from the oven and immediately cover pan in foil. Allow to steam for 10 minutes. Uncover and let the peppers rest until cool enough to handle.

When cool enough to handle, remove the stem and all of the seeds and the charred red pepper skin. Discard.

To make the soup, place a large pot over medium heat. Add the remaining olive oil. Add the onions and garlic and cook until the onions are softened and translucent, about 5 minutes.

Add the carrots, celery, and parsley. Cook for 3 minutes more.

Add the cumin, garam masala, and bay leaf. Stir to combine. Add the roasted peppers. Add the stock, turn the heat to low, place a lid on the pot and simmer for 20 minutes or until the carrots and celery are softened through.

Remove the pan from the heat and use an immersion blender to blend the soup mixture smooth.

Stir in heavy cream and season with salt and pepper to taste.

Enjoy with a toasty garlic bread or make it a romantic date with seared scallops. Pair your soup with a Rioja or Sauvignon Blanc. Now, imagine you’re back on ship eating with Europe as your backdrop…

Once you’ve created this creamy soup, take a picture and share it on our Facebook wall!