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At the heart of Silky Roasted Red Pepper Soup lies the red bell pepper, known for its natural sweetness. When roasted, these peppers undergo a transformative process that enhances their flavor profile significantly. The high heat caramelizes their natural sugars, resulting in a deeper, more complex taste that is both sweet and slightly smoky. This roasting process not only intensifies the peppers’ inherent flavors but also adds a delightful char that contributes to the overall richness of the soup.

Silky Roasted Red Pepper Soup

Discover the comforting warmth of Silky Roasted Red Pepper Soup, a dish that expertly blends vibrant flavors and nutritional benefits. This soup features sweet, smoky roasted red peppers enhanced with aromatic onions and garlic, creating a rich, velvety texture. Perfect for any meal, it's easily adjustable to suit dietary preferences with creamy options like coconut milk. Serve it with fresh basil and croutons for an elevated dining experience that promises satisfaction in every spoonful.
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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 (or coconut milk for a vegan option)

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 and roast for about 25-30 minutes, turning occasionally until the skin is charred and blistered. Once done, remove from the oven and place the peppers in a bowl covered with plastic wrap to steam for about 10 minutes. This will make peeling easier.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent (about 5 minutes). Add the minced garlic and smoked paprika, cooking for another 1-2 minutes until fragrant.

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

        Create the Creamy Texture: Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the mixture to a regular blender in batches and blend carefully.

          Add Cream: Return the blended soup to the pot (if using a standard blender), and stir in the heavy cream (or coconut milk). Allow the soup to warm over low heat for another 5 minutes. Adjust seasoning if necessary.

            Serve: Ladle the soup into bowls. Garnish with fresh basil leaves and croutons if desired. Enjoy while hot!

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