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Creamy Roasted Red Pepper Soup

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A warm and comforting soup with smoky roasted red peppers, creamy texture, and rich flavors, perfect for cozy fall evenings.

Ingredients

Scale
  • 6 large red bell peppers
  • 4 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 4–5 garlic cloves, minced
  • 4 cups vegetable stock
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • A handful of fresh basil leaves for garnish

Instructions

  1. Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Place the red bell peppers on the baking sheet and drizzle them with 2 tablespoons of olive oil. Use your hands to coat them evenly. Roast in the oven for 25-30 minutes, turning them occasionally, until the skin is charred and the peppers are soft.
  3. Once the peppers are roasted, remove them from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a lid to let the peppers steam for about 10 minutes. This will make peeling the skin much easier.
  4. While the peppers are steaming, heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
  5. Add the minced garlic to the pot and sauté for another minute, just until fragrant. Be careful not to burn the garlic!
  6. Peel the skins off the roasted peppers and remove the seeds. Roughly chop the peppers and add them to the pot along with the vegetable stock and tomato paste.
  7. Bring the mixture to a simmer and let it cook for about 15 minutes. This helps all the flavors meld beautifully.
  8. Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, work in small batches, blending until creamy.
  9. Stir in the heavy cream and smoked paprika, and season with salt and pepper to taste. Return the pot to low heat and cook for another 5 minutes, stirring occasionally.
  10. Ladle the soup into bowls and garnish with fresh basil leaves. Serve with crusty bread or a dollop of sour cream if desired.

Notes

[‘Roast peppers evenly for a smoky flavor.’, ‘Steam roasted peppers to easily peel off the skin.’, ‘Blend in small batches if using a regular blender to avoid spills.’, ‘Taste and adjust seasoning as needed.’, ‘Soup flavors deepen when stored overnight.’]

Nutrition

Keywords: roasted red pepper soup, creamy soup, fall recipes, comfort food, easy dinner, vegetarian soup

Find it online: https://wigglebite.com/creamy-roasted-red-pepper-soup-recipe-perfect-for-fall/