Creamy Roasted Red Pepper Soup Recipe

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Craving a comforting bowl of Roasted Red Pepper Soup that warms both heart and soul? This recipe is the answer! With a few simple ingredients, you can whip up a silky smooth soup that bursts with flavor. Perfect for chilly evenings or as a starter for a dinner party, this soup is fancy enough to impress yet easy enough for a weeknight meal.

The magic of this Roasted Red Pepper Soup lies in the deep, smoky flavor of the roasted peppers, balanced perfectly with creamy elements that create an irresistible texture. Whether you’re serving it with a slice of crusty bread or a drizzle of olive oil, this soup is sure to delight your taste buds.

Deliciously Simple Roasted Red Pepper Soup

This Roasted Red Pepper Soup is a creamy delight made with roasted red peppers, garlic, and fresh herbs. The unique combination of flavors creates a sweet and slightly smoky taste, making it a standout dish for any occasion.

Ingredients

4 large red bell peppers, roasted and peeled
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream or coconut milk
2 tablespoons olive oil
Salt and black pepper to taste
Fresh basil or parsley for garnish

Instructions

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until they are charred and blistered. Remove from the oven and let them cool before peeling off the skin.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and fragrant, about 5 minutes.
Blend the Soup: Add the roasted red peppers and broth to the pot. Bring to a simmer and cook for another 10 minutes. Then, use an immersion blender to puree the soup until smooth. For a chunkier texture, you can blend only half of the soup.
Add Creaminess: Stir in the heavy cream or coconut milk, and season with salt and black pepper to taste. Heat through without boiling.
Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Drizzle with additional olive oil if desired.