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Heavenly Creamy Roasted Red Pepper Soup is more than just a meal; it’s an experience that warms the soul and tantalizes the taste buds. This vibrant dish combines the natural sweetness of roasted red peppers with the creaminess of a well-balanced soup, offering a delightful blend of flavors and textures. Its roots can be traced back to Mediterranean cuisine, where peppers are a staple ingredient, celebrated for their rich taste and nutritional benefits.

Creamy Roasted Red Pepper Soup

Warm your soul with this Heavenly Creamy Roasted Red Pepper Soup, a delightful blend of roasted red peppers, creamy goodness, and aromatic spices. This vibrant dish, rooted in Mediterranean cuisine, is perfect as a light lunch, elegant starter, or hearty main course. Explore its rich history, discover tips for preparation and cooking techniques, and learn how to customize it to your taste. Join the culinary journey and bring comfort to your table with every spoonful!
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Ingredients
  

4 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (optional)

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free version)

Salt and 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 remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, or until the skin is charred and blistered. Remove from oven and let cool for 10 minutes, then peel off the skins and set aside.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent. Stir in the minced garlic, smoked paprika, and red pepper flakes (if using) and cook for another minute until fragrant.

      Combine Ingredients: Chop the roasted red peppers and add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let simmer for about 15 minutes to allow the flavors to meld.

        Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup to a regular blender in batches and blend until smooth (be careful with the hot liquid!).

          Add Cream and Season: Once blended, stir in the heavy cream and let the soup simmer for an additional 5 minutes. Taste and season with salt and pepper as needed.

            Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Add a drizzle of olive oil or a swirl of cream on top for an extra touch!

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