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- 4 large red bell peppers - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup coconut milk (or heavy cream) - 1 teaspoon smoked paprika - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish The ingredients for creamy roasted red pepper soup are simple but full of flavor. The star of this dish is the red bell pepper. Its sweetness shines through when roasted. The onion and garlic add depth and aroma. You can choose between coconut milk or heavy cream to bring creaminess. This soup is rich in vitamins and nutrients. Each serving has about 200 calories. It offers a good balance of carbohydrates, fats, and proteins. - Calories per serving: Approximately 200 - Macronutrients breakdown: - Carbohydrates: 20g - Protein: 3g - Fat: 12g Key ingredients provide health benefits. Red bell peppers are high in vitamin C. They also contain antioxidants that help fight disease. Garlic supports a healthy immune system. Using vegetable broth keeps it low in calories while adding flavor. For the full recipe, check out the section above for instructions. 1. Start by preheating your oven to 400°F (200°C). This helps the red peppers roast evenly. 2. Take your red bell peppers and cut them in half. Remove the seeds and stems. Place them cut-side down on a baking sheet. 3. Chop the onion into small pieces. Mince the garlic cloves finely to release their flavor. 1. Roast the red peppers for about 25-30 minutes. Look for the skin to blister and the peppers to soften. 2. While the peppers roast, heat a large pot over medium heat. Add one tablespoon of olive oil and then add the chopped onion. Sauté until the onion is soft and clear, about 5 minutes. 3. Next, add the minced garlic to the pot. Cook for one more minute until you smell the garlic. 1. Once the peppers are done roasting, let them cool for a bit. Peel off the skins and chop the flesh into small pieces. 2. Add the roasted red pepper pieces to the pot. Pour in the vegetable broth, smoked paprika, and dried basil. Bring the mix to a boil. Then, reduce the heat and let it simmer for 10 minutes. 3. Use an immersion blender to blend the soup until it is smooth. If you don’t have one, carefully pour the soup into a regular blender. Blend in small batches if needed. 4. Stir in the coconut milk or heavy cream. Taste and add salt and pepper as needed. Heat the soup for a few more minutes. 5. Serve the soup hot, garnished with fresh basil leaves. Enjoy this rich and flavorful delight! For the full recipe, check the details above. When roasting peppers, look for a few signs. The skin should blister and turn dark. The peppers should feel soft when you poke them. If you want to roast them in other ways, try using a grill or stovetop. On a grill, place the peppers directly over the flames. For stovetop, use a skillet and turn them until the skin chars. Spices and herbs can really boost the taste of your soup. I love adding a pinch of cayenne for some heat. You can also try fresh thyme or rosemary for a different twist. To make the soup creamier, consider using heavy cream or Greek yogurt. Both will add richness and depth. Overcooking garlic can ruin your soup. Garlic should be soft and fragrant, not brown. Keep an eye on it while cooking. Another mistake is under-seasoning. It’s easy to forget salt and pepper. Always taste your soup before serving. Adjust the seasoning as needed for the best flavor. For the [Full Recipe](#), check out all the steps to create this delicious dish! {{image_2}} You can change the soup’s flavor with different bell pepper colors. Yellow or orange peppers add sweetness. Green peppers give a sharper taste. Each color brings its own twist to the soup. If you want to swap coconut milk, you can use other dairy. Heavy cream makes the soup rich and creamy. For a lighter option, try low-fat milk or yogurt. Each choice brings a unique texture and flavor. Want to make the soup heartier? You can add protein easily. Cooked chicken adds a nice touch. Simply shred or dice it before adding to the soup. If you prefer a plant-based option, try beans. Cannellini or chickpeas blend well with the flavors. They add protein while keeping the dish light. Do you like heat? Add chili peppers for a spicy kick. Jalapeños or serranos can give your soup a nice warmth. Start with a small amount and add more as needed. For extra flavor, consider using different herbs. Fresh thyme or cilantro can brighten the taste. Mixing up herbs adds layers to the soup's flavor. After enjoying your creamy roasted red pepper soup, storing leftovers properly helps keep it fresh. - Refrigerating tips: Let the soup cool to room temperature. Pour it into an airtight container. Store it in the fridge for up to four days. - Freezing for long-term storage: If you want to keep it longer, you can freeze it. Use a freezer-safe container or freezer bags. Leave some space at the top, as the soup will expand when frozen. It should last for about three months in the freezer. Reheating your soup correctly restores its rich flavor. - Best methods to reheat: The stovetop is the best option for reheating. Pour the soup into a pot and heat it over medium heat. Stir often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl and heat in 30-second intervals, stirring in between. - Maintaining texture and flavor: To keep the soup creamy, add a splash of coconut milk or heavy cream while reheating. This will help it regain its smooth texture. Knowing how long your soup lasts is key to enjoying it safely. - The soup stays good in the fridge for about four days. If frozen, it can remain safe for up to three months. Always check for any off smells or changes in texture before eating. Yes, you can make this soup vegan. To do this, substitute the heavy cream with coconut milk. This keeps the soup rich and creamy. You can also use any plant-based milk if you prefer. For the broth, just stick with vegetable broth. This makes sure your soup stays vegan-friendly. This soup pairs well with many sides. Here are a few ideas: - Grilled cheese sandwiches - Crusty bread or baguette - A fresh garden salad - Garlic bread These dishes complement the soup's rich flavor. Absolutely! You can prepare this soup ahead of time. Here are some tips: - Preparing in advance: Make the soup and let it cool completely. Store it in airtight containers in the fridge. It will stay fresh for about 5 days. - Storing: You can also freeze the soup. Just use freezer-safe containers. It will last up to 3 months. - Reheating: To reheat, warm the soup on the stove. Stir occasionally to keep it smooth. You can also microwave it in a bowl. Heat in short intervals, stirring in between. For the complete detailed recipe, check [here](#). This blog post shared a simple and tasty recipe for Creamy Roasted Red Pepper Soup. We covered the ingredients, preparation, and cooking steps, along with tips for perfecting your dish. Remember, you can swap ingredients and enhance flavors to fit your taste. Proper storage will help keep leftovers fresh. Lastly, this soup is great for meal prep! Enjoy experimenting with this recipe and savor every bowl. You have the tools to create a delicious meal.

Creamy Roasted Red Pepper Soup

Savor the delicious taste of Creamy Roasted Red Pepper Soup with this simple recipe! Start with tender roasted red peppers and blend them into a silky-smooth soup, enhanced with garlic and herbs. Perfect for chilly days, this dish is quick to prepare and ideal for any cozy meal. Click through for step-by-step instructions and enjoy a warm bowl of comfort that your family will love!
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Ingredients
  

4 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 teaspoon smoked paprika

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet.

      Drizzle the halved peppers with olive oil and roast in the preheated oven for about 25-30 minutes, or until the skin is blistered and the peppers are tender.

        In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it's soft and translucent.

          Add the minced garlic to the pot and cook for another minute until fragrant.

            Once the red peppers are roasted, remove them from the oven and let them cool slightly. Then, peel off the skins and chop the flesh.

              Add the roasted red pepper flesh to the pot, along with the vegetable broth, smoked paprika, and dried basil. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes.

                Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.

                  Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Heat through for a couple of minutes, then remove from heat.

                    Serve hot, garnished with fresh basil leaves.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4