Step 1: Roast the Peppers

Place the kapya peppers directly over an open flame, under a broiler, or in a hot oven (400°F / 200°C). Roast until the skins are charred and blistered on all sides. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds, and roughly chop.

Step 2: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent. Add minced garlic and cook for another 1–2 minutes until fragrant.

Step 3: Build the Base

Add the roasted peppers to the pot and stir for 2–3 minutes to combine flavors. Pour in the broth and bring to a gentle boil.

Step 4: Simmer

Reduce heat to low and simmer the soup for 15–20 minutes. This allows the flavors to fully develop and blend together.

Step 5: Blend Until Smooth

Use an immersion blender directly in the pot, or transfer the soup to a blender in batches. Blend until completely smooth and creamy.

Step 6: Add Creaminess

Return the soup to low heat and stir in the milk or cream. Mix well and heat gently without boiling to preserve texture.

Step 7: Season and Adjust

Add salt, black pepper, and optional spices like paprika. Taste and adjust seasoning as needed.

Step 8: Serve

Ladle into bowls and garnish with fresh parsley or a drizzle of olive oil. Serve hot with crusty bread.