Calabrian Pepper Cream Recipe


Preheat the oven to 220°C. Place the Calabrian peppers on a baking sheet and grill for about 20 to 30 minutes, turning occasionally, until the skin is blackened and blistered.
Remove the peppers from the oven and place them in a resealable plastic bag for about 10 minutes. This will make it easier to peel off the skin. Next, remove the skin, seeds and membranes from the peppers and roughly chop them.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, then sauté until soft and lightly browned, about 5 minutes.
Add the chopped peppers and crushed tomatoes to the pan. Season with sugar, salt, ground black pepper and red pepper flakes. Simmer for about 15 minutes, stirring occasionally, until the mixture thickens slightly.
Add the fresh basil and dried oregano to the pot and mix well. Leave to simmer for another 5 minutes.
Use an immersion blender to blend the mixture into a creamy consistency. You can also transfer the mixture to a regular blender, but be sure to let it cool a bit before blending to avoid splashing.
Return the soup to the pot and add the heavy cream. Reheat the soup over low heat, stirring gently, until heated through.
Serve the Calabrian pepper cream hot, garnished with grated Parmesan cheese (if desired) and accompanied by toast or croutons.