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- 4 large red bell peppers - 1 medium onion - 3 cloves garlic - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and black pepper - Fresh basil leaves You can replace heavy cream with coconut cream. This gives a rich, creamy flavor. If you want a different taste, try using herbs like thyme or oregano instead of smoked paprika. When choosing bell peppers, look for ones that are bright and firm. Avoid any with soft spots. Fresh peppers taste better and have more nutrients. For broth, pick a brand that has no added sugars or preservatives. This ensures a clean, rich taste in your soup. Preheating the oven Start by preheating your oven to 400°F (200°C). This step is key for roasting. A hot oven helps the peppers become tender and sweet. Roasting the red bell peppers Next, slice the red bell peppers in half and remove the seeds. Place them cut side down on a baking sheet. Drizzle a little olive oil on top. This oil adds flavor and helps them roast better. Roast the peppers for about 25-30 minutes. Look for blistered skins and soft peppers. Sautéing onions and garlic While the peppers roast, grab a large pot. Heat some olive oil over medium heat. Once hot, add the chopped onion. Sauté until the onion turns translucent, about 5-7 minutes. Stir often to prevent burning. Then, add minced garlic and smoked paprika. Cook for 1-2 more minutes until fragrant. Combining ingredients and simmering After the peppers are done roasting, let them cool for a few minutes. Peel off the blistered skins and chop the peppers into smaller pieces. Add these pieces to the pot with onions and garlic. Pour in the vegetable broth and stir well. Bring the mixture to a simmer and cook for 10 minutes. This lets all the flavors blend nicely. Using an immersion blender vs. standard blender For a smooth soup, use an immersion blender directly in the pot. This method is quick and easy. If you don’t have one, carefully transfer the soup to a standard blender in batches. Blend until smooth. Adding cream and seasoning to taste Once the soup is blended, return it to the pot if needed. Stir in the heavy cream. This adds richness and creaminess to your soup. Season with salt and black pepper to taste. Heat gently over low heat until warm. Avoid boiling, as this can change the texture. For the full recipe, check the earlier section. Enjoy your creamy roasted red pepper soup with a garnish of fresh basil! To boost the taste of your creamy roasted red pepper soup, add spices like cumin or cayenne. These spices add warmth and depth. You can also try fresh herbs like thyme or oregano for a fresh twist. Always taste as you go. This helps you find the right balance. You can prepare your soup a day ahead. Just let it cool and store it in the fridge. For freezing, pour the cooled soup into airtight containers. Leave some space at the top for expansion. This soup keeps well for up to three months. When you're ready to eat, thaw it overnight in the fridge. For a lovely presentation, serve the soup in bright bowls. Drizzle a bit of cream on top for a swirl effect. Add fresh basil leaves for color and flavor. You can also serve it with crusty bread for a nice crunch. This makes your meal feel special and inviting. {{image_4}} To make a vegan version of creamy roasted red pepper soup, you can easily swap heavy cream. Use coconut cream instead. It gives a nice creamy texture without dairy. You can also add plant-based ingredients like cashews or silken tofu. Both will enhance richness and add protein. If you love heat, add chili or red pepper flakes. Start with a small amount and adjust to your taste. You can also mix in different peppers, like jalapeños or serranos, for a unique kick. This will give your soup a fun and fiery twist. Adding quinoa to your soup is a great idea. Quinoa gives it a nice texture and makes the dish heartier. To do this, cook the quinoa separately and stir it in before serving. Quinoa is also packed with nutrients, making your meal more balanced. It's a win-win for flavor and health. For the full recipe, check out the link above. To keep your creamy roasted red pepper soup fresh, store leftovers in airtight containers. This helps prevent the soup from absorbing other flavors in your fridge. When you want to reheat, pour the soup into a pot. Heat it over low to medium heat until warm. Stir often to ensure even heating. If you want to save some soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as soup expands when frozen. To thaw, place the container in the fridge overnight. When ready to eat, reheat it on the stovetop or microwave until hot. In the fridge, your soup will last about 3-5 days. If you freeze it, it can last for up to 3 months. For best taste, eat it sooner rather than later. Always check for any off smells or changes in color before enjoying your soup. Yes, you can use jarred roasted red peppers. They save time and are easy to find. However, fresh roasted peppers have a deeper flavor. Jarred peppers may be softer and can alter the soup's texture. If you choose jarred, drain them well before use. To add spice, consider these options: - Add red pepper flakes during cooking. - Stir in diced jalapeños for heat. - Use a spicy broth instead of vegetable broth. Start with a small amount, and taste as you go. Absolutely! You can mix or replace the red bell peppers with: - Yellow or orange bell peppers for sweetness. - Poblano peppers for a smoky flavor. - Green bell peppers for a sharper taste. Each pepper gives a unique twist to the soup. To keep this soup gluten-free, use a gluten-free vegetable broth. Check all ingredients, especially spices and cream. Most heavy cream and coconut cream are naturally gluten-free, but always read labels to be sure. Yes, you can use a slow cooker. Roast the peppers first, then add them to the pot with other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Blend well before serving for a creamy texture. This soup pairs nicely with: - Crusty bread for dipping. - A fresh green salad for crunch. - Grilled cheese sandwiches for comfort. These sides create a complete, satisfying meal. Check the Full Recipe for more serving ideas. In this blog post, we explored how to make creamy roasted red pepper soup. We covered the essential ingredients, tips for selecting the best produce, and step-by-step cooking instructions. Variations like vegan options and how to add spice were also discussed. Finally, remember that making this soup is about your flavor preferences. Use fresh ingredients and enjoy the process. A warm bowl of this soup is a comforting dish you can customize.

Creamy Roasted Red Pepper Soup

Indulge in the rich and comforting flavors of creamy roasted red pepper soup. This simple recipe features roasted red bell peppers blended with garlic, onions, and a touch of heavy cream for the ultimate cozy dish. Perfect for a chilly day, it’s easy to make and packed with flavor. Ready to whip up a bowl of warmth?
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Ingredients
  

4 large red bell peppers, halved and seeded

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream (or substitute with coconut cream for a dairy-free version)

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Arrange the halved red bell peppers on a baking sheet, cut side down. Drizzle them with a small amount of olive oil to enhance their flavor, then roast in the oven for 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. Once hot, add the chopped onion and sauté until it becomes translucent, approximately 5-7 minutes.

        Add the minced garlic and smoked paprika to the pot. Cook for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant and the spices are well blended.

          After the peppers have roasted, remove them from the oven and allow them to cool for a few minutes. Once cool enough to handle, peel off the blistered skins and discard them.

            Chop the roasted peppers into smaller pieces and add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

              Using an immersion blender, blend the soup directly in the pot until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.

                Return the blended soup to the pot (if using a regular blender), and stir in the heavy cream. Season with salt and black pepper to taste. Gently heat the soup over low until warmed through, being careful not to bring it to a boil.

                  Serve the soup hot, garnished with fresh basil leaves for a touch of color and flavor enhancement.

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

                      Presentation Tips: For an elegant touch, serve the soup in individual bowls and drizzle a swirl of cream on top, then garnish with a basil leaf or two. Consider pairing with crusty bread for a delightful contrast!