Roasted Red Pepper Soup
A creamy and delicious roasted red pepper soup that's perfect for any season, showcasing the rich flavors of roasted peppers, savory onions, and aromatic garlic.
Ingredients
Main Ingredients
- 4 pieces red bell peppers, roasted and peeled Select ripe and fresh peppers for best flavor.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth Homemade broth can enhance flavor.
- 1 cup heavy cream Can be substituted with coconut milk for a lighter version.
- Salt and pepper To taste.
- Olive oil For sautéing.
- Fresh basil for garnish Optional.
Instructions
Preparation
- Heat a few tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent and soft, about 5 to 7 minutes.
- Add the minced garlic and cook for an additional minute.
- Incorporate the roasted red peppers and vegetable broth into the pot. Bring to a boil, then reduce to a simmer for about 15 minutes.
- Blend the soup to your desired consistency using an immersion blender or standard blender.
- Return the soup to the pot if needed, stir in the heavy cream, and season with salt and pepper.
- Warm the soup over low heat until heated through, then serve.
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Notes
For added variety, incorporate other vegetables like carrots or zucchini. Consider adding a pinch of red pepper flakes for some heat.