Creamy Roasted Red Pepper Soup

$To make Creamy Roasted Red Pepper Soup, you need fresh, simple, and flavorful ingredients. Here’s a list to gather before you start cooking. - 4 large red bell peppers - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon olive oil - 2 cups vegetable broth - 1 cup coconut milk (or heavy cream) - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in creating that rich, comforting flavor. The red bell peppers bring sweetness, while the garlic and onion add depth. The coconut milk or heavy cream makes the soup creamy and rich. Smoked paprika gives a slight smoky flavor that enhances the roasted peppers. Salt and pepper bring out all those flavors beautifully. Don't forget fresh basil for a fresh touch! To start, preheat your oven to 450°F (230°C). This high heat helps the peppers get that great char. Next, take 4 large red bell peppers and cut them in half. Remove the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper. This makes for easy cleanup later. Roast the peppers in the oven for about 25-30 minutes. Look for the skins to become charred and blistered. This roasting brings out their sweet flavor. After 30 minutes, remove them from the oven. Let them cool for about 10 minutes. This cooling time makes peeling the skins much easier. Do not skip this step! The charred skin adds a smoky taste but can be tough if left on. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 medium diced onion. Sauté for about 5-7 minutes, until the onion is soft and translucent. Next, add 3 minced cloves of garlic and 1 teaspoon of smoked paprika. Cook for 1-2 minutes until you smell that lovely aroma. Then, stir in the chopped roasted red peppers and 2 cups of vegetable broth. Bring everything to a simmer and cook for about 10 minutes. This allows the flavors to meld together. Now it's time to blend the soup. You can use an immersion blender for convenience. If you don’t have one, transfer the soup to a regular blender in batches. Blend until the soup is smooth and creamy. Once blended, return the soup to the pot and stir in 1 cup of coconut milk or heavy cream. Season with salt and pepper to your liking. Heat through before serving. This step gives the soup its rich and creamy texture. To make your creamy roasted red pepper soup shine, adjust the seasoning. I suggest adding more smoked paprika for a richer taste. A touch of cayenne pepper can add warmth if you like spice. Always taste and tweak until it feels right. Fresh herbs, like basil, can elevate the flavor. Add them at the end for a burst of freshness. They also make the soup look nice. Presentation matters. Serve your soup in warm bowls. Top each bowl with fresh basil leaves and a drizzle of coconut milk for a lovely look. To complete the meal, pair the soup with crusty bread. The bread is perfect for dipping. You can also add a side salad for a fresh crunch. A few key tools will help you make this soup well. You'll need a sharp knife for chopping and a cutting board. A large pot is essential for cooking the soup. An immersion blender works best for blending. If you don’t have one, a regular blender works too. Just blend in small batches to avoid spills. {{image_2}} You can make this soup dairy-free by swapping the coconut milk or heavy cream. Use almond milk, cashew cream, or oat milk instead. Each option gives a unique flavor. If you want a richer taste, try cashew cream. Soak raw cashews in water for a few hours, then blend them until smooth. If you love heat, add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. This way, you can control the spice level. For a smoky kick, you can also use chipotle peppers in adobo sauce. Just remember, a little goes a long way. You can enhance this soup with extra veggies or proteins. Chop up carrots, zucchini, or spinach for added nutrients. For a protein boost, consider adding white beans or shredded chicken. These additions make the soup heartier and more filling. Just stir them in while the soup simmers. Creamy roasted red pepper soup is best stored in the fridge. It lasts for about 3 to 5 days. Make sure to put it in an airtight container. This keeps the soup fresh and tasty. Before serving, check for any signs of spoilage. Freezing is a great option if you want to keep this soup longer. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can last for up to 3 months in the freezer. When you are ready to eat, thaw it overnight in the fridge. For quick thawing, place the bag in cold water. For the best texture, reheat the soup on the stove. Use low heat and stir often. If the soup is too thick, add a little water or broth. You can also microwave it, but be sure to use a microwave-safe container. Heat it in 1-minute intervals, stirring in between. This helps it heat evenly. Enjoy your soup warm for the best taste! It takes about 55 minutes to make this soup. You spend 15 minutes prepping and 40 minutes cooking. Roasting the peppers takes 25-30 minutes. The rest of the time is for cooking the soup and blending it. Yes, you can use yellow or orange bell peppers. They will change the taste a bit but still taste great. Red peppers add a sweet flavor. The other colors are milder but still delicious. You can use chicken broth if you want more flavor. Water is an option, but it will be less rich. You can also make homemade broth with vegetable scraps. Yes, this recipe is gluten-free. All the ingredients are safe for a gluten-free diet. Always check labels to be sure. Enjoy this soup worry-free! You now have all you need to make a tasty Creamy Roasted Red Pepper Soup. We covered ingredients, prepping, roasting, and cooking. I shared tips to boost flavor and ideas for variations. Don't forget storage tips for when you want to save leftovers. Enjoy making this soup and experimenting with flavors. Share your creations and have fun in the kitchen!$

Creamy Roasted Red Pepper Soup

Savor the rich flavors of creamy roasted red pepper soup with this easy recipe! Made from fresh roasted red bell peppers, garlic, and a splash of coconut milk, this soup is both delicious and nutritious. Perfect for cozy evenings, it takes just about an hour to prepare and serves four. Click to discover the full recipe and impress your friends and family with this comforting dish today!

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Ingredients

4 large red bell peppers

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

2 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Preheat your oven to 450°F (230°C).

Cut the red bell peppers in half, removing the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper.

Roast the peppers in the oven for about 25-30 minutes, until the skins are charred and blistered. Remove from the oven and let them cool for 10 minutes.

Once cooled, peel off the charred skin and chop the roasted peppers. Set aside.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes until soft and translucent.

Add the minced garlic and smoked paprika to the pot, cooking for an additional 1-2 minutes until fragrant.

Stir in the chopped roasted red peppers and vegetable broth. Bring to a simmer and cook for about 10 minutes to allow the flavors to meld.

Using an immersion blender (or transferring to a regular blender in batches), blend the soup until smooth and creamy.

Return the blended soup to the pot and stir in the coconut milk (or heavy cream). Season with salt and pepper to taste. Heat through before serving.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

- Presentation Tips: Serve in warm bowls topped with fresh basil leaves and a drizzle of coconut milk for an attractive finish. Enjoy with crusty bread for a complete meal!