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Roasted red pepper soup is a delightful dish that has captured the hearts and palates of food lovers around the world. Its origins can be traced back to Mediterranean cuisine, where the sweet and smoky flavors of roasted peppers are celebrated. Over the years, this soup has gained immense popularity not only for its vibrant taste and creamy texture but also for its versatility in various culinary contexts. Whether served as an elegant appetizer, a comforting main course, or a hearty side dish, roasted red pepper soup can cater to a wide range of dietary preferences, including vegan options that maintain all the flavor without sacrificing health benefits.

Silky Roasted Red Pepper Soup

Discover the joy of making silky roasted red pepper soup, a versatile and delicious dish rooted in Mediterranean cuisine. This creamy soup showcases sweet and smoky flavors from roasted red peppers, complemented by onions, garlic, and smoked paprika. Perfect as an appetizer or a hearty main course, it caters to various dietary needs, including vegan options. Learn the art of roasting peppers, blending for the perfect texture, and garnishing to elevate your presentation. Enjoy the comforting taste and health benefits in every bite.
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Ingredients
  

4 large red bell peppers, roasted and peeled

1 medium yellow onion, diced

3 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream (use coconut milk for a vegan alternative)

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves, for garnish

Optional: Croutons, for serving

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, turning them occasionally, until the skin is charred and blistered. Once roasted, transfer the peppers to a bowl and cover with plastic wrap to steam for approximately 10 minutes. This steaming process helps loosen the skin for easier peeling.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onions are soft and translucent. Add the minced garlic and smoked paprika, cooking for an additional 1-2 minutes until the garlic is fragrant and the mixture becomes aromatic.

      Blend the Soup: Once the roasted bell peppers are cool enough to handle, carefully peel off the charred skin, remove the seeds and stems, and chop them roughly. Add the chopped roasted peppers into the pot with the sautéed onions and garlic. Pour in the vegetable broth and season with salt and pepper. Bring the mixture to a gentle simmer and let cook for about 10 minutes, allowing the flavors to meld together.

        Create the Creamy Texture: Remove the pot from the heat. Using an immersion blender, carefully puree the soup until smooth and creamy. If you prefer, you can also transfer the soup in batches to a standard blender, blending until the mixture reaches a silky consistency.

          Add Cream: Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream (or coconut milk), mixing well. Place the pot back on low heat, allowing the soup to warm for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.

            Serve: Ladle the silky soup into warm bowls. Garnish each serving with fresh basil leaves and, if desired, a sprinkle of croutons for added crunch. Enjoy this delightful soup while hot for the best experience!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings