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Creamy Roasted Red Pepper Soup

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A cozy bowl of creamy roasted red pepper soup that warms the heart and soul.

Ingredients

  • Roasted Red Peppers (2-3 cups)
  • Canned Tomatoes (1 can, 15 oz)
  • Heavy Cream (1 cup)
  • Onion (1 medium, diced)
  • Garlic (4 cloves, minced)
  • Vegetable Broth (4 cups)
  • Olive Oil (2 tablespoons)
  • Salt & Pepper (to taste)

Instructions

  1. Roast those peppers: Preheat the oven to 450°F (230°C). Slice the bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Drizzle with olive oil and roast for 25-30 minutes until charred.
  2. Sauté the aromatics: Heat olive oil over medium heat in a large pot. Add diced onion and cook for 5 minutes until translucent. Toss in minced garlic and cook for another minute until fragrant.
  3. Blend it up: Once the peppers cool, peel the skin off and chop them. Add them to the pot along with canned tomatoes and vegetable broth. Stir, bring it to a simmer, and cook for 15-20 minutes.
  4. Puree for perfection: Blend the soup until smooth, either with an immersion blender or in a traditional blender.
  5. Creamy finish: Return the smooth soup to the pot, stir in heavy cream, warm gently, and season with salt and pepper.
  6. Taste and adjust: Taste your soup before serving and adjust seasoning as necessary.

Notes

Pair the soup with crusty bread or a fresh salad. Add a swirl of pesto or balsamic glaze for extra flair.

Nutrition

Keywords: roasted red pepper soup, creamy soup, easy soup recipes, vegetarian soup

Find it online: https://mapleladle.com/ingredient-one-pot-roasted-red-pepper-soup-weeknight/