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Why Make This Recipe

Roasted Red Pepper Soup is perfect for those chilly days when you need a warm hug in a bowl. It is creamy, flavorful, and easy to make. With a few simple ingredients, you can create a dish that is not only comforting but also packed with nutrition. Plus, it’s versatile enough to enjoy as a light lunch or a hearty dinner.

How to Make Roasted Red Pepper Soup

Ingredients:

4 large red bell peppers, roasted and peeled
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
3 cups vegetable broth
1/2 cup heavy cream (or coconut milk for dairy-free)
Salt and pepper to taste
1 teaspoon smoked paprika (optional, for extra smokiness)
1 teaspoon dried basil (optional)

Directions:

Start by roasting the red bell peppers. You can do this by placing them under the broiler for about 15 minutes, turning occasionally, until the skin is charred. Let them cool, then peel off the skin and remove the seeds.
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
Once the peppers are ready, chop them and add them to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Use an immersion blender or transfer the soup to a blender to puree until smooth. If you prefer a chunkier texture, blend for a shorter time or leave some pieces.
Stir in the heavy cream (or coconut milk), and season with salt, pepper, smoked paprika, and dried basil if using. Heat the soup until warm, then serve.

How to Serve Roasted Red Pepper Soup

Serve the soup hot in bowls. You can top it with a drizzle of olive oil, a sprinkle of fresh herbs, or croutons for added crunch. Pair it with crusty bread or a simple salad for a complete meal.

How to Store Roasted Red Pepper Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to leave some space in the container, as the soup will expand when frozen.

Tips to Make Roasted Red Pepper Soup

To enhance the flavor, add some freshly squeezed lemon juice just before serving.
Adjust the thickness of the soup by adding more or less broth, depending on your preference.
If you want a spicier kick, add a pinch of red pepper flakes to the pot.

Variation

For a smokier flavor, you can use roasted red peppers from a jar instead of fresh ones. This will give your soup a deep, rich taste without the need for roasting.

FAQs

Q: Can I make this soup ahead of time?
A: Yes, you can prepare this soup ahead of time. Just store it in the fridge and reheat before serving.

Q: Is Roasted Red Pepper Soup vegan?
A: It can be made vegan by using coconut milk instead of heavy cream and ensuring your vegetable broth is plant-based.

Q: Can I add other vegetables to the soup?
A: Absolutely! You can include vegetables like carrots, zucchini, or even potatoes for added nutrition and flavor. Just add them when you sauté the onions and garlic.