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- 4 large red bell peppers - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer flavor) - 1 teaspoon smoked paprika - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish The main stars of this soup are the red bell peppers. They bring a sweet and smoky flavor. I love using fresh, ripe peppers for the best taste. The onion and garlic add depth and aroma to the base. Vegetable broth makes the soup warm and hearty. You can swap coconut milk for almond milk or cashew cream if needed. For a richer flavor, heavy cream works well too. Fresh basil can replace dried basil if you want a brighter taste. Always use what you have on hand. For broth, you can use chicken broth if you’re not vegan. Just check the label to make sure it fits your diet. Red bell peppers are rich in vitamins A and C. They help boost your immune system and improve skin health. Coconut milk has healthy fats that aid in digestion. It’s also a great source of energy. In each serving, you get a good amount of fiber, which keeps you full. This soup is not only tasty but also good for you. - Roasting the red bell peppers First, preheat your oven to 400°F (200°C). Cut the red bell peppers in half. Remove the seeds and stems. Place the halves cut-side down on a baking sheet lined with parchment. Drizzle with olive oil and roast for 25-30 minutes. The skin should blister and the flesh should feel soft. - Sautéing the onion and garlic While the peppers roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes. The onion should become soft and clear. Next, add the minced garlic and sauté for 1 minute. Enjoy the wonderful smell filling your kitchen! - Combining ingredients in the pot Once the peppers are roasted and cool, peel off the skins. Chop the flesh into small pieces. Add these pieces to the pot with the sautéed onion and garlic. Pour in the vegetable broth, smoked paprika, and dried basil. Stir well and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes. This helps the flavors blend. - Blending the soup for a creamy texture Use an immersion blender to purée the soup until it is smooth and creamy. If you do not have an immersion blender, carefully transfer the soup to a countertop blender. Blend in batches if needed. This step gives the soup its lovely velvety texture. - Adding coconut milk or heavy cream After blending, stir in the coconut milk or heavy cream. This adds richness to your soup. Allow it to heat through for 2-3 minutes. - Seasoning and garnishing the soup Season the soup with salt and pepper to taste. For a pretty finish, serve hot with fresh basil leaves on top. These leaves add a lovely aroma and color. Enjoy your creamy roasted red pepper soup, made simple and nourishing! For the complete steps, check the Full Recipe above. To make this soup your own, adjust the spices. Add more smoked paprika for a deeper flavor. If you like heat, a pinch of cayenne can spice things up. You can also use fresh herbs for a brighter taste. Fresh basil adds a nice twist right at the end. For the best texture, blend the soup well. Use an immersion blender for ease. If you want extra creaminess, blend in more coconut milk or heavy cream. This will give you a velvety feel that is hard to resist. This soup is great on its own, but you can add more. A slice of crusty bread works perfectly. You can also serve it with a simple salad for a complete meal. Try pairing it with a tangy vinaigrette to balance the creaminess. For a fun twist, top the soup with croutons or a dollop of sour cream. These add crunch and a nice contrast to the smooth soup. If you want to make the soup ahead, it stores well. Cool it down and pour it into an airtight container. It can stay in the fridge for up to three days. When you’re ready to eat, just reheat it on the stove. Stir often to keep it smooth. To freeze, let it cool completely before transferring to freezer-safe bags. Lay the bags flat to save space. When you’re ready to eat, thaw it overnight in the fridge. Heat it gently on the stove, and stir well before serving. {{image_4}} You can easily make this soup vegan. Replace the heavy cream with coconut milk. This keeps the soup creamy and rich. You can also use cashew cream for a nut-free option. For toppings, add fresh herbs like cilantro or parsley. These plant-based toppings enhance the soup's flavor and freshness. Want a kick? Add chili flakes or diced jalapeños. This brings heat that pairs well with roasted peppers. Use just a pinch for mild spice or more for a fiery kick. To balance the heat, add a touch of honey or maple syrup. This sweetness makes every spoonful enjoyable. Boost the soup’s nutrition by adding protein. You can stir in cooked chicken or beans. Both options make the soup heartier and more filling. For a vegetarian twist, try chickpeas or lentils. They blend well and add a satisfying texture. For the full recipe, check out the detailed instructions to enjoy this creamy goodness. Store your creamy roasted red pepper soup in an airtight container. Keep it in the fridge. This soup lasts about 4 to 5 days in the fridge. Make sure to let it cool before sealing it. Label the container with the date to track freshness. You can freeze this soup for longer storage. Pour the cooled soup into freezer-safe bags or containers. Remove as much air as you can. It keeps well for up to 3 months in the freezer. When you want to eat it, thaw it overnight in the fridge. To reheat, warm it on the stove over low heat or use the microwave. Stir well to ensure even heating. Don't waste any leftovers! Use extra soup as a sauce for pasta or drizzle it over roasted veggies. You can also blend it with grains for a creamy risotto. If you have leftover red peppers, toss them in salads or sandwiches. They add great flavor and nutrition to many dishes. Feel free to explore other recipes that use similar ingredients, like stuffed peppers or pasta sauces. What can I substitute for coconut milk? You can use heavy cream instead of coconut milk. If you want a lighter option, try almond milk or soy milk. Each choice will give the soup a different taste. Can I use fresh bell peppers instead of roasted? Yes, you can use fresh bell peppers, but roasting them brings out their natural sweetness. Roasting adds depth and flavor that fresh peppers lack. How long does it take to make creamy roasted red pepper soup? Making this soup takes about 55 minutes in total. This includes 15 minutes for prep and 40 minutes for cooking and blending. What is the best way to roast red peppers? To roast red peppers, preheat your oven to 400°F (200°C). Cut the peppers in half, remove seeds, and coat them with olive oil. Place them cut-side down on a baking sheet. Roast for 25-30 minutes until the skin blisters. Is this soup gluten-free? Yes, creamy roasted red pepper soup is gluten-free. All the ingredients used are free from gluten. Can I make it nut-free? Absolutely! If you use coconut milk, choose a brand that is nut-free. You can also opt for heavy cream, which is nut-free by nature. You learned how to make a creamy roasted red pepper soup. I covered the ingredients, cooking steps, and storage tips. This soup is tasty and easy to make. You can adjust spices and add your favorite proteins. It's also great for meal prep. With these tips, you'll create a soup that impresses everyone. Enjoy the rich flavors while knowing it’s good for you, too. This dish is perfect for any occasion and will become a favorite in your home.

Creamy Roasted Red Pepper Soup

Warm up with this delicious creamy roasted red pepper soup that’s perfect for any occasion! This simple recipe features roasted red bell peppers, garlic, and a hint of smoked paprika, all blended into a velvety, satisfying dish. Ready in just under an hour, it’s the ideal comfort food for chilly days. Discover how to make it and impress your family and friends.
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Ingredients
  

4 large red bell peppers

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

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).

    Prepare the red bell peppers by cutting them in half lengthwise, then removing the seeds and stems. Lay them cut-side down on a baking sheet lined with parchment paper for easier cleanup.

      Drizzle the halved peppers with olive oil, ensuring they are well-coated. Roast the peppers in the preheated oven for about 25-30 minutes, or until the skin is blistered and the flesh is tender.

        While the peppers are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, or until soft and translucent.

          Stir in the minced garlic and cook for an additional minute, allowing the fragrant aroma to fill your kitchen.

            Once roasted, remove the red peppers from the oven and let them cool for a few minutes. After cooling, carefully peel off the blistered skins and chop the roasted flesh into bite-sized pieces.

              Add the chopped roasted pepper flesh to the pot along with the vegetable broth, smoked paprika, and dried basil. Stir well, bring the mixture to a boil, then lower the heat and simmer for about 10 minutes to let the flavors meld.

                Using an immersion blender, purée the soup until smooth and creamy. If you prefer, you can carefully transfer the soup in batches to a countertop blender and blend until velvety.

                  Stir in the coconut milk (or heavy cream) and season the soup with salt and pepper to taste. Allow it to heat through for 2-3 minutes before removing it from the heat.

                    Serve the soup hot, beautifully garnished with fresh basil leaves for an aromatic touch.

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

                        - Presentation Tips: For an elegant presentation, serve the soup in shallow bowls, drizzling a bit of coconut milk on top and sprinkling some additional smoked paprika for color. Add a sprig of fresh basil in the center for a pop of freshness!