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Roasted red pepper soup that warms your soul today!

roasted red pepper soup
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A comforting and flavorful roasted red pepper soup that is perfect for warming up on a chilly day.

Ingredients

Scale
  • 4 large red bell peppers
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 450°F (230°C).
  2. Cut the red bell peppers in half and remove the seeds.
  3. Place the peppers on a baking sheet, skin side up, and drizzle with olive oil.
  4. Roast in the oven for about 25-30 minutes until the skins are charred.
  5. Remove from the oven and let cool, then peel off the skins.
  6. In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
  7. Add the garlic and cook for another minute.
  8. Add the roasted peppers and vegetable broth to the pot.
  9. Bring to a boil, then reduce heat and simmer for 15 minutes.
  10. Use an immersion blender to puree the soup until smooth.
  11. Stir in the heavy cream and season with salt and pepper.
  12. Serve hot, garnished with fresh basil.

Notes

  • For a vegan version, substitute heavy cream with coconut cream or a plant-based cream.
  • This soup can be stored in the refrigerator for up to 5 days.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://millerecipes.com/roasted-red-pepper-soup-recipe-comforting-delight/