Preheat your oven to 450 degrees.

Begin by washing the peppers. Once washed remove the stems and the seeds from the inside. Cut off the tops and the bottoms should be quartered.

Line a baking sheet with parchment paper. Lay out the peppers skin side up, after which drizzle olive oil over top.

Cut off the top of the garlic bulb, so that the flesh of the cloves is exposed. Place on the aluminum foil – using enough to cover the garlic completely and leaving enough room so as to be able to add in the thyme leaves later on. Drizzle Olive oil over top and close up the foil.

Place the peppers and the garlic into the oven. This should take between 30-40 minutes. You want the pepper skins to be wrinkled and slightly charred. The garlic should be a light golden colour and the cloves should be very soft. At around the 20-minute mark, place a few sprigs of thyme to bake along with the garlic. Keep an eye on your peppers. You don’t want them to burn too much.

While the peppers and garlic are baking, in a large pot bring the broth to a gentle boil. 5 cups of broth should be enough – if not add extra water afterwards.

Once the peppers are charred and wrinkled. Place them in a large bowl and cover with foil or cling wrap. The steam from the peppers will keep them cooking and this will also make the skin easier to come off afterwards.

Peel off the skin, keeping the flesh and squeeze out the garlic cloves from the skins.

Throw the peppers and the garlic into the pot with the broth, add in the mascarpone if you so wish to. The mascarpone gives it a nice tang. You could try squeezing a little bit of lemon if you’d like to make this vegan or paleo.

Using a hand blender or a blender puree the soup. Give it a try and add salt and pepper to taste. The consistency should not be thick. It will be light and creamy and very delicious.

When serving top off with a sprinkle of chopped roasted peanuts or a splash of melted mascarpone. Serving it as it is a great way to start off dinner or enjoy lunch.