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Roasted Red Pepper Soup

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A creamy and flavorful roasted red pepper soup that is perfect for a cozy meal. This soup combines roasted red peppers with garlic, onions, and cream for a rich and comforting dish.

Ingredients

Scale
  • 4 large red bell peppers, roasted, peeled, and seeded
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat the oven to 450°F (230°C). Place the whole red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
  2. Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes. Peel off the skins, remove seeds, and chop roughly.
  3. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Add the roasted red peppers, vegetable broth, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches.
  7. Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.
  8. Serve hot, garnished with fresh basil leaves if desired.

Notes

Roasting the peppers adds a deep, smoky flavor to the soup. For a vegan version, substitute heavy cream with coconut milk or cashew cream. This soup pairs well with crusty bread or a grilled cheese sandwich.

Nutrition

Find it online: https://www.receipster.com/roasted-red-pepper-soup/

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