# Roasted Red Pepper Soup
Relish the delightful experience of this savory Roasted Red Pepper Soup. The combination of sweet roasted peppers with the pleasant aroma of herbs, topped with a hint of spice, makes this soup irresistible. Whether you’re in for a cozy day at home or planning a refined dinner starter, this soup won’t disappoint you!
🔹 Servings: 4
🔹 Prep Time: 15 minutes
🔹 Cook Time: 30 minutes
🔹 Total Time: 45 minutes
## Why make this Roasted Red Pepper Soup
Indulge in the goodness of nature as you savor each sip of this warm soup. It’s not only a burst of flavors in your mouth but also a treasure of nutrients. Easy to make, delightful to taste, and nourishing for the body, it’s the perfect all-rounder dish.
## How to make Roasted Red Pepper Soup
## Ingredients
– 4 large red bell peppers
– 2 tbsp olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 3 cups vegetable broth
– 1/2 cup heavy cream or coconut milk (for a dairy-free option)
– Salt and pepper, to taste
– Fresh basil leaves for garnish
## Directions
1. Begin with roasting the peppers. Preheat your oven to 425°F (220°C). Cut the red peppers in half, remove seeds, and place them on a baking sheet, skin side up. Roast for 20 minutes, until the skins are charred. Let them cool, then peel off the skins and set them aside.
2. Now, prepare the aromatics. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion becomes soft and translucent.
3. Combine the Ingredients. Add the roasted peppers, smoked paprika, and vegetable broth to the pot. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes.
4. It’s time to add creaminess. Use an immersion blender to puree the soup until it’s smooth. Stir in the heavy cream or coconut milk, and season with salt and pepper to taste.
## How to serve Roasted Red Pepper Soup
Serve this delectable soup by ladling it into bowls. Garnish with fresh basil for an added flavor and visual appeal. Pair it with a slice of crusty bread or a side salad for a complete meal.
## How to store Roasted Red Pepper Soup
Transfer the leftover soup into airtight containers and refrigerate. It can be stored up to 3-4 days. You may also freeze soup for up to a month.
## Tips to make Roasted Red Pepper Soup
To enhance the soup’s flavor, roast a couple of tomatoes along with the red peppers. For a spicy kick, add a dash of cayenne pepper. For a vegan version, use coconut milk instead of heavy cream.
## Variations
You may add grilled chicken or roasted vegetables to this soup for additional protein and texture. If you prefer spicy soups, add some red pepper flakes to the recipe.
## FAQs
1. Can I use yellow or green bell peppers in this recipe?
Yes, however, red bell peppers are sweeter than green and slightly sweeter than yellow ones.
2. What can I use instead of onions and garlic?
You may use celery and shallots as a substitute.
3. Can I prepare the soup one day ahead?
Yes. Make the soup one day ahead. Let it cool completely, then cover and refrigerate.