Creamy Roasted Red Pepper Soup

$- 4 large red bell peppers - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup coconut milk (or heavy cream) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish The ingredients for this creamy roasted red pepper soup are simple yet flavorful. The key players are the red bell peppers. They provide a rich sweetness and a vibrant color. When you roast them, their natural sugars caramelize, enhancing the taste. The onion and garlic add depth. They form a perfect base. Don’t skip the smoked paprika; it gives a warm, smoky flavor. Coconut milk or heavy cream makes the soup silky and creamy. Make sure to have fresh basil on hand for the final touch. It adds a burst of freshness to each bowl. This soup is not just a dish; it’s a cozy experience. 1. Preheat your oven to 400°F (200°C). This step is key for roasting. 2. Cut the red bell peppers in half. Remove all the seeds carefully. 3. Place the peppers skin-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. 4. Roast the peppers for 25-30 minutes. Watch for the skins to blacken. 5. Once done, take them out and put them in a bowl. Cover with plastic wrap to steam for 10 minutes. This makes peeling easier. 1. In a large pot, heat a tablespoon of olive oil over medium heat. 2. Add the chopped onion first. Sauté until soft and translucent, about 5 minutes. 3. Next, add the minced garlic and cook for an additional minute. Enjoy the aroma! 4. Peel the roasted peppers. Add them to the pot with the sautéed onion and garlic. 5. Stir in the smoked paprika and dried basil. Mix well to combine all the flavors. 1. Pour in the vegetable broth. Bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors. 2. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you do not have one, transfer in batches to a blender. 3. Stir in the coconut milk. Adjust seasoning with salt and pepper to your liking. 4. If needed, gently reheat the soup. Serve warm and garnish with fresh basil leaves for a lovely touch. Use an immersion blender to make your soup smooth. This tool is easy to use and clean. If you want a creamier soup, adjust the coconut milk based on your taste. You can add more for a richer feel or less for a lighter version. To brighten the soup, add a splash of lemon juice. This small touch makes a big difference. You can also experiment with spices. A dash of cayenne adds heat, while thyme brings earthiness. Try small amounts and adjust to your liking. Garnish your soup with fresh basil for a pop of color. A drizzle of olive oil adds a nice touch too. Serve the soup with crusty bread or crunchy croutons for texture. These simple details make your meal look and taste amazing. {{image_2}} You can switch up the cream in this soup. Use heavy cream for a rich taste. It adds a nice smoothness. If you prefer a nut-based option, try cashew cream. It gives a unique flavor and great creaminess. Both choices make the soup feel luxurious and comforting. To make your soup heartier, consider adding protein. You can stir in cooked chicken for a meaty touch. Chickpeas are another great choice for plant-based protein. They add texture and flavor. You can also serve this soup with a protein-rich side, like a salad or sandwich, to make it a full meal. If you want a vegan version, it’s simple. Just use vegetable broth instead of chicken broth. It tastes just as good! You can also garnish the soup with avocado slices or vegan cheese. These toppings add creaminess and a fresh taste to the soup, making it even more delicious. After you enjoy your creamy roasted red pepper soup, store any leftovers in an airtight container. This keeps it fresh for you. It will stay good in the fridge for up to 4 days. If you want to keep it longer, freeze the soup. It lasts up to 3 months in the freezer. Label the container with the date so you know when to use it. When you are ready to eat the soup again, thaw it overnight in the fridge. This makes reheating easier. You can gently heat the soup on the stove or in the microwave. Stir occasionally to warm it evenly. Just be careful not to boil it, as it can change the texture. For easy reheating, use glass containers. They are safe for both the microwave and the oven. Remember to label and date any frozen portions. This way, you can keep track of what you have. It helps to avoid any waste and ensures you enjoy your soup at its best. You can easily swap coconut milk for heavy cream or any non-dairy milk. This change keeps the soup creamy while offering different flavors. If you use heavy cream, the soup may taste richer. Non-dairy options like almond or oat milk work well, too. Just remember, the taste may shift slightly, but it will still be delicious! Absolutely! This soup stores well in both the fridge and the freezer. If you make it ahead, let it cool before storing. In the fridge, it stays fresh for up to four days. For longer storage, freeze it for up to three months. Just remember to label your containers! This soup pairs nicely with grilled cheese sandwiches or a fresh salad. The crunchy texture of the sandwich contrasts well with the soup's creaminess. You can also serve it with crusty bread for dipping. Adding a side salad brings freshness to the meal. Yes, all ingredients in this soup are gluten-free! Just make sure to check the labels on your vegetable broth. Some brands add gluten, so it’s good to be cautious. Enjoy this soup without worry if you follow these tips! In this article, we explored how to make Creamy Roasted Red Pepper Soup. We covered the main ingredients, easy steps for preparation, and tips to enhance flavor. You learned how to store leftovers and even saw variations for different tastes. Making this soup is simple and rewarding. It’s tasty, healthy, and perfect for any meal. Enjoy making it your own, and don’t forget to share it with loved ones. This delightful recipe brings warmth and comfort to your kitchen. Try it out and savor every spoonful!$

Warm up with a delicious bowl of creamy roasted red pepper soup! This easy recipe features roasted red bell peppers, garlic, and coconut milk for a rich flavor that’s perfect for any season. Follow simple steps to create a comforting dish that your family will love. Ready to savor every spoonful? Click through for the full recipe and elevate your soup game today!

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Ingredients

4 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Preheat the oven to 400°F (200°C).

Cut the red bell peppers in half and remove the seeds. Place them skin-side up on a baking sheet.

Drizzle olive oil over the peppers and season with salt and pepper. Roast in the oven for 25-30 minutes until the skins are blackened and blistered.

Remove the peppers from the oven and place them in a bowl, covering it with plastic wrap to steam for 10 minutes (this will help peel off the skins easily).

In a large pot over medium heat, add a tablespoon of olive oil and sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

Peel the roasted red peppers and add them to the pot along with the smoked paprika and dried basil, stirring to combine.

Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to allow the flavors to meld.

Remove the pot from heat and use an immersion blender to puree the soup until smooth (or transfer to a blender in batches if needed).

Stir in the coconut milk and adjust seasoning with salt and pepper to taste. Reheat gently if necessary.

Serve warm, garnished with fresh basil leaves.

Prep Time: 10 mins | Total Time: 50 mins | Servings: 4