Roasted Red Pepper Soup
This roasted red pepper soup is a delightful combination of flavors with a unique smoky taste, creamy texture, and nutritious ingredients, perfect for chilly days.
Ingredients
Main Ingredients
- 3 large fire-roasted red peppers, peeled and chopped Use fresh fire-roasted red peppers for the best flavor.
- 1 medium onion, chopped Chop the onion finely for even sautéing.
- 2 cloves garlic, minced Fresh garlic adds great aromatic flavor.
- 2 cups vegetable broth Ensure it is low-sodium if preferred.
- 1 cup heavy cream For a vegan option, substitute with coconut cream.
- to taste Salt and pepper Adjust seasoning to your preference.
- for sautéing tbsp Olive oil Use extra virgin olive oil for more flavor.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until soft and fragrant.
- Add the fire-roasted red peppers and vegetable broth.
- Bring to a boil, then reduce heat and let simmer for about 20 minutes.
Blending
- Using an immersion blender, blend the soup until smooth.
Finishing Touches
- Stir in the heavy cream and season with salt and pepper to taste.
Serving
- Serve hot with crusty bread or a grilled cheese sandwich.
Notes
For a spicier kick, add a pinch of red pepper flakes while sautéing. Use fresh herbs like basil or parsley for added flavor.