Delicious Roasted Red Pepper Soup Recipe for Ultimate Flavor
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Author:souzanfood
Total Time:45 minutes
Yield:4 servings 1x
Description
Discover a delicious roasted red pepper soup recipe that delivers ultimate flavor Perfectly creamy and easily made for a cozy meal Enjoy today
Ingredients
Scale
4 large red bell peppers
1 medium onion
3 cloves of garlic
4 cups vegetable broth
1 cup heavy cream (or coconut cream for vegan option)
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Preheat your oven to 450°F (230°C). Place whole red peppers on a baking sheet, drizzle with olive oil, and roast in the oven for about 25-30 minutes, turning occasionally, until the skins are charred.
Remove the peppers from the oven and place them in a bowl covered with plastic wrap or a lid for about 10-15 minutes. This will steam the peppers and make them easier to peel. Once cooled, peel off the skin, remove the seeds, and chop the peppers.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
Add the roasted red peppers to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes.
Remove from heat and let it cool slightly. Use a blender or an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend it only partially.
Return the blended soup to low heat. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Heat through, but do not boil.
Ladle the soup into bowls, garnish with fresh basil, and enjoy!
