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Heavenly Creamy Roasted Red Pepper Soup is a delightful dish that perfectly balances the natural sweetness of roasted red peppers with the rich creaminess of dairy or plant-based alternatives. This soup is not only comforting but also packed with flavor, making it a popular choice in many culinary traditions. Its vibrant color and deep flavor profile make it a standout dish for both everyday meals and special occasions.

Creamy Roasted Red Pepper Soup

Discover the comforting goodness of Heavenly Creamy Roasted Red Pepper Soup, a dish that balances the natural sweetness of roasted red peppers with rich creaminess. Perfect for everyday meals or special occasions, this vibrant soup is easy to make and packed with flavor. Featuring fresh ingredients like red bell peppers, garlic, and herbs, it offers a delicious depth that pairs well with crusty bread. Enjoy warm, comforting bites—ideal for any season!
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Ingredients
  

4 large red bell peppers

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (optional, for added heat)

4 cups vegetable broth

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

Salt and freshly ground black pepper, to taste

Fresh basil or parsley for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and carefully remove the seeds and stems. Place the peppers cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until the skins are charred and blistered. Once done, remove from the oven and let them cool for about 10 minutes. After cooling, peel off the charred skins and set the roasted peppers aside.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally until the onions become translucent and slightly softened. Add the minced garlic, smoked paprika, and red pepper flakes (if you opted for them) to the pot and cook for an additional minute, allowing the flavors to blend and become fragrant.

      Combine Ingredients: Chop the peeled roasted red peppers into smaller pieces and add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and stir well to combine. Bring this mixture to a boil and then reduce the heat. Let it simmer for about 15 minutes to allow the flavors to meld beautifully.

        Blend the Soup: Using an immersion blender, blend the soup directly in the pot until it reaches a silky smooth consistency. If you don’t have an immersion blender, carefully transfer the soup to a traditional blender in batches, blending until smooth (make sure to allow for steam to escape when blending hot liquids!).

          Add Cream and Season: Once the soup is blended, stir in the heavy cream (or coconut cream) and let the soup simmer for an additional 5 minutes to heat through. Taste the soup and season with salt and freshly ground black pepper as needed for flavor enhancement.

            Serve: Ladle the creamy soup into individual bowls and garnish each serving with freshly chopped basil or parsley. For an extra touch of elegance, drizzle a little olive oil or add a swirl of cream on top before serving.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                Enjoy your velvety and comforting bowl of heavenly roasted red pepper soup, perfect for any occasion!