Roasted Red Pepper Soup (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
6 large red bell peppers
02 -
2 tablespoons olive oil
03 -
1 large onion, chopped
04 -
3 cloves garlic, minced
05 -
4 cups low sodium vegetable broth
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon dried basil
08 -
Salt and pepper to taste
09 -
1 cup heavy cream
10 -
Fresh basil or parsley, chopped (for garnish)
# Step-by-Step Directions:
01 -
Preheat oven to 450°F (230°C). Cut red bell peppers in half, remove seeds and membranes. Place cut side down on a foil-lined baking sheet. Roast for 20-25 minutes until skins are charred and blistered.
02 -
Transfer roasted peppers to a bowl and cover with plastic wrap. Let steam for 10 minutes to loosen skins. Once cool enough to handle, peel off skins and set roasted peppers aside.
03 -
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
04 -
Add roasted peppers to the pot with vegetable broth, smoked paprika, dried basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes to meld flavors.
05 -
Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a countertop blender.
06 -
Stir in heavy cream and heat through for a few minutes. Ladle into bowls and garnish with chopped fresh basil or parsley. Serve hot with crusty bread.
# Helpful Notes:
01 -
Enhance with spices by adding a pinch of cayenne pepper or extra smoked paprika when seasoning.
02 -
For a vegan-friendly option, substitute heavy cream with coconut cream or cashew cream.
03 -
Add texture by topping with roasted pepitas, croutons, or a drizzle of olive oil.