Roasted Red Pepper Soup
Roasted red pepper soup is a flavorful and comforting dish that's perfect for a chilly day. It's a smooth and creamy soup that's made with roasted red bell peppers, garlic, onion, and a few other key ingredients. This soup is not only delicious, but it's also packed with nutrients, making it a healthy choice for any meal.
Ingredients
- 4 red bell peppers
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional garnishes: croutons, fresh herbs, a drizzle of olive oil
Instructions
- Preheat your oven to 450°F (230°C).
- Rinse the red bell peppers and pat them dry. Cut each pepper in half and remove the stem, seeds, and white membrane. Place the peppers cut-side down on a baking sheet lined with parchment paper.
- Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are blistered and blackened in places.
- While the peppers are roasting, in a large pot, heat up oil over medium heat for 2-3 min. Add the chopped onion and garlic and sauté for 5-7 minutes, or until the onions are translucent.
- Once the peppers are done roasting, remove them from the oven and let them cool for a few minutes until they are cool enough to handle.
- Use your fingers or a paper towel to peel off the skins from the peppers. Discard the skins and roughly chop the peppers.
- Add the chopped roasted peppers to the pot with the sautéed onions and garlic. Stir to combine.
- Pour in the vegetable broth and stir in the smoked paprika.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- If desired, add the cream and blend again until creamy.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with croutons, fresh herbs, and a drizzle of olive oil, if desired. Enjoy!