Creamy Roasted Red Pepper Soup

$To make creamy roasted red pepper soup, you'll need the following ingredients: - 4 large red bell peppers, halved and seeds removed - 1 medium onion, chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 2 cups vegetable broth - 1 cup coconut milk (or heavy cream if preferred) - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish You can add your own twist to this soup with these optional ingredients: - A pinch of cayenne pepper for heat - Lemon juice for brightness - A dollop of yogurt for creaminess - Grated cheese for extra flavor If you don't have certain ingredients, here are some substitutions: - Use red or yellow bell peppers if you can't find red. - Swap coconut milk with almond milk for a lighter option. - If you don't have smoked paprika, regular paprika works well too. - Use chicken broth instead of vegetable broth for added richness. Feel free to mix and match these ingredients to make the soup your own! {{ingredient_image_1}} Start with four large red bell peppers. Cut each pepper in half and remove the seeds. This will help the soup taste smooth and sweet. Rinse the halves under cold water to wash off any bits. Use a paper towel to dry them. Preheat your oven to 425°F (220°C). Place the peppers cut side down on a baking sheet lined with parchment paper. Roast them for about 25 to 30 minutes. Look for the skins to become blistered and charred. This step adds deep flavor to your soup. While the peppers roast, heat two tablespoons of olive oil in a large pot over medium heat. Add one medium chopped onion and three minced garlic cloves. Sauté these for five to seven minutes. The onion should become clear and soft. This mix gives the soup a strong base. Once the peppers cool, peel off the charred skin. Add the roasted peppers to the pot with the onion and garlic. Pour in two cups of vegetable broth and bring the mix to a boil. Lower the heat and let it simmer for ten minutes. Blend the soup until smooth using an immersion blender or a regular blender. Stir in one cup of coconut milk and one teaspoon of smoked paprika. Add salt and pepper to taste. Heat for another five minutes and serve warm, garnished with fresh basil leaves. To get the perfect creamy texture, use coconut milk or heavy cream. Coconut milk gives a light, sweet taste. Blend the soup until it is smooth. An immersion blender works best for this. If you use a regular blender, do it in small batches. This way, you avoid spills and mess. To add more depth to your soup, try smoked paprika. This spice gives a warm, rich flavor. You can also add a pinch of red pepper flakes for some heat. Fresh basil leaves not only look nice but also add a fresh taste. For an earthy note, consider adding a splash of balsamic vinegar. Serve the soup warm in bowls. Garnish it with fresh basil leaves. This adds a pop of color and flavor. Pair it with crusty bread for dipping. A simple salad on the side makes a great meal. Try a light mixed greens salad with a lemon vinaigrette. Pro Tips Roasting for Flavor: Roasting the peppers until they are charred enhances their sweetness and adds a depth of flavor to the soup. Choose Your Cream: For a dairy-free option, stick with coconut milk; for a richer taste, heavy cream can be used instead. Blending Techniques: An immersion blender is ideal for this soup, but if using a regular blender, allow the soup to cool slightly before blending in batches. Seasoning to Taste: Don’t forget to taste and adjust the seasoning; a little extra salt or smoked paprika can elevate the flavor significantly. {{image_2}} To make this soup vegan, use cashew cream instead of coconut milk or heavy cream. Soak 1 cup of raw cashews in water for 2-4 hours. After soaking, blend the cashews with 1 cup of water until smooth. Stir this creamy mix into your soup after blending. This adds a rich, nutty flavor while keeping it plant-based. If you like heat, add some spice! Mix in 1-2 teaspoons of red pepper flakes or a diced jalapeño when you sauté your onion and garlic. This will give your soup a nice kick. You can also drizzle some hot sauce over each bowl before serving for an extra punch. Add fun textures to your soup with toppings. Crispy croutons give a nice crunch. Try making them by toasting bread cubes in olive oil and seasoning them with herbs. You can also sprinkle shredded cheese, like mozzarella or goat cheese, on top for a creamy finish. Fresh herbs, like basil or parsley, add color and flavor too! After enjoying your creamy roasted red pepper soup, let it cool to room temperature. Pour any leftovers into an airtight container. This helps keep the soup fresh. Store it in the fridge for up to four days. Be sure to use a clean spoon when scooping out portions. If you want to save some for later, freezing works well. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. You can freeze the soup for up to three months. When you're ready to eat, just thaw it in the fridge. To reheat your soup, pour it into a pot over medium heat. Stir it often to heat evenly. If the soup seems too thick, add a splash of vegetable broth or water. You can also use a microwave. Heat the soup in a microwave-safe bowl. Start with one minute, then stir and check the heat. Enjoy it warm with fresh basil on top! You can use fresh peppers, but roasting adds flavor. Roasting brings out the sweetness. It also gives the soup a smoky taste. If you choose fresh peppers, roast them first. Just follow the same steps. This soup pairs well with many dishes. You can serve it with crusty bread. Grilled cheese sandwiches are a classic choice. A simple salad adds freshness too. You can enjoy it as a starter or a main dish. This soup stays fresh for about 3 to 4 days. Make sure to store it in an airtight container. Let it cool before sealing. Always check for any changes before eating. Yes, you can make this soup ahead of time. It actually tastes better the next day. Just reheat it gently on the stove. Add a splash of coconut milk for extra creaminess. This blog post guides you through making creamy roasted red pepper soup. We covered the ingredients, step-by-step instructions, and handy tips. You learned how to roast peppers and create a smooth texture. Consider variations like vegan options or adding spice for a kick. Remember, storage is key for leftovers, and reheating is simple. Enjoy experimenting and make this soup your own. Trust me, the rich flavors will delight your taste buds!$

Creamy Roasted Red Pepper Soup

A delicious and creamy soup made with roasted red peppers, perfect for a cozy meal.

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Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 large red bell peppers, halved and seeds removed
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable broth
1 cup coconut milk (or heavy cream if preferred)
1 teaspoon smoked paprika
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 425°F (220°C).
Place the halved red bell peppers, cut side down, on a baking sheet lined with parchment paper.
Roast the peppers in the oven for about 25-30 minutes, or until the skins are blistered and charred.
While the peppers are roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5-7 minutes until the onion is translucent.
Once the peppers are done, remove them from the oven and allow them to cool slightly. Peel off the charred skin and add the roasted peppers to the pot with the onions and garlic.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
Using an immersion blender, blend the soup until smooth. You can also carefully transfer it in batches to a blender.
Stir in the coconut milk and smoked paprika, season with salt and pepper to taste, and heat through on low for an additional 5 minutes.
Serve warm in bowls, garnished with fresh basil leaves.

Notes

You can substitute coconut milk with heavy cream if preferred.

Keyword creamy, roasted red pepper, soup, vegetarian