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To make the best creamy roasted red pepper soup, you'll need simple ingredients. Each one adds flavor and depth to the dish. Here’s what you’ll need: - 4 large red bell peppers, halved and seeded - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a crucial role. The red bell peppers give the soup its sweet and smoky flavor. Onion and garlic add depth and aroma. Vegetable broth gives a warm base, while heavy cream makes it rich and smooth. Smoked paprika adds a unique twist, making it even more delicious. Use fresh basil for a bright finish. Check out the Full Recipe for more details on making this comforting soup. 1. Preheat oven and prepare ingredients Begin by preheating your oven to 400°F (200°C). This heat will bring out the best in the peppers. While waiting, gather your ingredients. You will need 4 large red bell peppers, 1 medium onion, 3 cloves of garlic, and some broth. 2. Roast red bell peppers Cut the bell peppers in half and remove the seeds. Place them cut side down on a baking sheet. Drizzle with olive oil, then roast them in the oven for 25-30 minutes. Look for blistered skins and tender flesh. This step gives the soup a rich, sweet flavor. 1. Sauté onions and garlic While the peppers roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add your chopped onion. Cook it for about 5-7 minutes until it turns clear. This step builds a tasty base for your soup. 2. Add spices and aromas Once the onion is ready, stir in 3 minced garlic cloves and 1 teaspoon of smoked paprika. Cook for another 1-2 minutes until you smell the aromas. The smoked paprika adds depth to the flavor, making it special. 1. Combine roasted peppers with base After roasting, let the peppers cool slightly. Peel off the skins, then add them to the pot with the onions and garlic. Pour in 2 cups of vegetable broth. Bring everything to a simmer and cook for about 10 minutes. This helps all the flavors blend. 2. Blend until smooth and stir in cream Use an immersion blender to mix the soup until it is smooth. If you don’t have one, you can carefully transfer it to a blender in batches. After blending, stir in 1 cup of heavy cream. Season with salt and pepper to taste. Warm the soup gently but do not let it boil. Now, you have a delicious creamy roasted red pepper soup ready to serve! For the full recipe, check the detailed instructions above. Choosing ripe red bell peppers Pick peppers that are bright red and firm. Look for a smooth skin with no blemishes. Ripe peppers are sweeter and add more flavor to your soup. They also have a rich color that makes your dish pop. Optimal roasting techniques Roasting brings out the natural sweetness of red peppers. Set your oven to 400°F (200°C). Place the peppers cut side down on a baking sheet. Drizzle lightly with olive oil. Roast them for 25-30 minutes. You want the skins to blister and the peppers to be soft. Using an immersion blender vs. traditional blender An immersion blender is a quick and easy way to blend soup. You can blend right in the pot. This saves time and cuts down on mess. If you use a traditional blender, let the soup cool a bit. Blend in batches to avoid splatter. Additional spices and herbs suggestions You can add more flavor to your soup with spices. Try a pinch of cayenne for heat. Fresh herbs like thyme or oregano can also boost the taste. For a smoky flavor, add a bit more smoked paprika. Experiment to find what you like best! {{image_2}} For a dairy-free soup, use coconut cream instead of heavy cream. Coconut cream adds a rich texture and a hint of sweetness. To do this, simply replace the 1 cup of heavy cream in the recipe with 1 cup of coconut cream. The soup will maintain its creamy feel while being dairy-free. This swap works well, especially if you like a touch of coconut flavor. If you enjoy some heat, add red pepper flakes to the soup. Start with 1/2 teaspoon and adjust to your taste. You can add the flakes when you sauté the onions and garlic. This gives the spice time to bloom and mix with the other flavors. The heat from the red pepper flakes pairs well with the sweetness of the roasted peppers, making each spoonful exciting. Want a heartier soup? Add vegetables or beans for a chunky texture. You can include diced zucchini, carrots, or even canned beans like cannellini or chickpeas. Chop the veggies and add them to the pot right after you blend in the roasted peppers. Let them simmer for about 10 minutes. This creates a filling meal and adds more nutrients. Feel free to mix and match based on what you have at home. For the full recipe, check out the details above! To store leftover soup, let it cool first. Pour the soup into an airtight container. Make sure to seal it tightly. Place the container in the fridge. The soup will last for about three to four days. When you are ready to eat, just take it out and reheat. Freezing creamy soup is easy. First, let the soup cool completely. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. Label the containers with the date. You can freeze the soup for up to three months. When you want to enjoy it again, just take it out of the freezer. Reheating soup can be tricky. To keep the flavor, use a pot on low heat. Stir the soup often as it warms up. If it looks too thick, add a splash of broth or water. Do not boil the soup, as it can change the texture. Enjoy it hot and fresh! For the full recipe, check out the link above. How do I make creamy roasted red pepper soup vegan? You can easily make this soup vegan by replacing heavy cream with coconut cream. This gives the soup a rich taste without dairy. Also, check your vegetable broth to ensure it is vegan-friendly. Can I use roasted red peppers from a jar? Yes, using jarred roasted red peppers is a great shortcut. They save time and still add a lovely flavor to the soup. Just drain them well before adding them to your pot. What can I serve with this soup? This soup pairs wonderfully with crusty bread or a fresh salad. You can also serve grilled cheese sandwiches for a cozy meal. For something lighter, try a cucumber and tomato salad. Each serving of creamy roasted red pepper soup has approximately: - Calories: 300 - Fat: 20g - Carbohydrates: 30g - Protein: 4g These values can vary based on the specific ingredients you use. You can elevate your soup by adding toppings like: - Croutons for crunch - A drizzle of olive oil for richness - A sprinkle of fresh herbs for brightness This soup also works well as a starter or a main dish. Pair it with a light wine or a refreshing iced tea for a perfect meal. For more ideas, check out the Full Recipe. This blog post covered the key steps to make creamy roasted red pepper soup. We explored the main ingredients, cooking methods, and tips for great flavor. You can adjust this recipe for various dietary needs or tastes. Store leftovers properly for the best results. Remember, cooking is about having fun and trying new things. Enjoy making this delicious soup and share it with friends and family. You’ll impress them with your skills!

Creamy Roasted Red Pepper Soup

Warm up with a bowl of creamy roasted red pepper soup that is both comforting and delicious! Discover the perfect blend of roasted red bell peppers, garlic, and a hint of smoked paprika, all brought together with rich cream. This easy recipe is perfect for cozy nights and is ready in just an hour.Enjoy every spoonful!
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Ingredients
  

4 large red bell peppers, halved and seeded

1 medium onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the halved red bell peppers on a baking sheet, cut side down. Drizzle with a little olive oil and roast in the oven for about 25-30 minutes, or until the skins are blistered and the peppers are tender.

      While the peppers are roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes.

        Stir in the minced garlic and smoked paprika, cooking for an additional 1-2 minutes until fragrant.

          Once the peppers are done, remove them from the oven and let them cool slightly before peeling off the skins.

            Add the roasted peppers into the pot with the onions and garlic, and pour in the vegetable broth. Bring to a simmer and cook for about 10 minutes.

              Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth.

                Stir in the heavy cream, and season with salt and pepper to taste. Heat the soup gently until warm (do not boil).

                  Serve hot, garnished with fresh basil leaves for a burst of flavor.

                    Prep Time: 10 min | Total Time: 1 hour | Servings: 4