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Roasted Red Pepper Soup: A Creamy and Flavorful Recipe to Warm Your Soul

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This Roasted Red Pepper Soup is a deliciously creamy and comforting dish that highlights the natural sweetness of roasted red bell peppers, combined with aromatic herbs and spices. It’s perfect for a cozy meal, served hot alongside crusty bread or a fresh salad.

Ingredients

Scale
  • 4 large red bell peppers
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup heavy cream (optional for creaminess)
  • Fresh basil leaves for garnish

Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Wash the red bell peppers thoroughly under cold water and pat them dry.
  3. Cut each pepper in half lengthwise and remove the seeds and stems.
  4. Place the halved peppers skin-side up on a baking sheet lined with parchment paper.
  5. Drizzle a tablespoon of olive oil over the peppers and sprinkle with salt.
  6. Roast the peppers in the preheated oven for about 25-30 minutes, or until the skins are blistered and charred.
  7. Once roasted, remove the peppers from the oven and cover them with aluminum foil or plastic wrap to steam.
  8. While the peppers are cooling, heat the remaining tablespoon of olive oil in a large pot over medium heat.
  9. Add the chopped onion and sauté for about 5-7 minutes until translucent.
  10. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  11. Stir in the dried thyme and smoked paprika, toasting for about a minute.
  12. Peel off the charred skins from the cooled peppers and chop them into smaller pieces.
  13. Add the chopped peppers to the pot with the sautéed onions and garlic.
  14. Pour in the vegetable broth and stir. Bring to a gentle simmer and cook for about 15-20 minutes.
  15. Remove from heat and blend the soup until smooth using an immersion blender or a countertop blender.
  16. If desired, stir in the heavy cream for a creamier texture and return to low heat until incorporated.
  17. Taste and season with salt and pepper as needed.
  18. Ladle the soup into bowls and garnish with fresh basil leaves and a drizzle of cream if desired.
  19. Serve hot with crusty bread or a side salad.

Notes

  • For added texture, consider incorporating chickpeas or other vegetables.
  • Adjust the amount of heavy cream based on your preference for creaminess.
  • This soup can be easily customized with different spices or herbs.

Find it online: https://anasrecipes.com/roasted-red-pepper-soup/