Roasted Red Pepper Soup
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free, Vegan Option
Ingredients
Scale
- 4 large red bell peppers (or 2 jars of roasted red peppers)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 cup heavy cream (or full-fat coconut milk for a vegan option)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Step 1: Roast the Peppers
If using fresh peppers, halve them and remove the seeds. Place them skin-side up on a baking sheet and broil until the skins are charred and blackened. Place the hot peppers in a bowl and cover with plastic wrap for 10 minutes. This steam helps the skins peel off easily. Remove and discard the skins. - Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and cook for about 5 to 7 minutes until they are soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. - Step 3: Simmer the Ingredients
Add the roasted peppers, vegetable broth, and smoked paprika to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 15 to 20 minutes to allow the flavors to meld together beautifully. - Step 4: Blend the Soup
Use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. Be sure to vent the lid to allow steam to escape while blending. - Step 5: Finish and Season
Stir in the heavy cream or coconut milk to give the soup its signature velvety texture. Season with salt and black pepper to your preference. Heat through for another 2 minutes, then serve hot garnished with fresh herbs.
Find it online: https://www.swiftydish.com/dinner/roasted-red-pepper-soup/