Creamy Roasted Red Pepper Soup

Originating from the Mediterranean, roasted red pepper soup has become a beloved dish across the globe, celebrated for its rich flavor and creamy texture. This vibrant and nourishing soup is often associated with the warm, inviting kitchens of Italian and Spanish households, where the act of cooking is a communal experience filled with joy and love. The significance of this dish goes beyond its taste; it embodies the essence of comfort food—simple, hearty, and satisfying.

Discover the warm, comforting flavors of creamy roasted red pepper soup, a Mediterranean classic that has captured hearts worldwide. This vibrant dish showcases the natural sweetness of roasted red peppers, combined with aromatic onions, garlic, and rich cream, making it easily customizable for any diet. From selecting fresh ingredients to mastering essential cooking techniques, this guide will help you create a delicious soup that's perfect for any occasion, whether cozy at home or shared with friends. Enjoy the delightful experience of making and savoring this heartwarming meal.

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Ingredients

4 large red bell peppers

1 medium onion, diced

3 cloves garlic, minced

1 medium carrot, chopped

2 tablespoons olive oil

4 cups vegetable or chicken broth

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup heavy cream (or coconut milk for a dairy-free option)

Fresh basil leaves for garnish

Optional: 1 tablespoon balsamic vinegar for added depth

Instructions

Roast the Peppers: Preheat your oven to 475°F (245°C). Place the whole red bell peppers on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and cover with aluminum foil to allow them to steam for about 10 minutes. Once cool, peel the skin off, remove seeds, and chop roughly.

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and chopped carrot, cooking until they begin to soften, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Combine Ingredients: Add the roasted red peppers, vegetable or chicken broth, dried thyme, smoked paprika, salt, and pepper to the pot. Bring the mixture to a gentle simmer and cook for about 15 minutes to blend the flavors.

Blend the Soup: Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender; just be cautious as the soup will be hot.

Add Cream: Return the blended soup to the pot (if using a countertop blender), and stir in the heavy cream or coconut milk. If desired, add the balsamic vinegar. Simmer on low heat for another 5 minutes, allowing the flavors to meld. Adjust seasoning with additional salt, pepper, and smoked paprika if necessary.

Serve: Ladle the soup into bowls, garnishing with fresh basil leaves for a pop of color and flavor. Pair with crusty bread or a grilled cheese sandwich for a complete meal.

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