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- 4 large red bell peppers - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup coconut milk (or heavy cream) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil or parsley for garnish Gather these simple ingredients before you start. The red bell peppers are the star of this soup. They give it a sweet and rich flavor. You will also need onion and garlic. They add depth and a nice aroma. The vegetable broth serves as the base. It makes the soup warm and comforting. Coconut milk or heavy cream adds creaminess. I love using coconut milk for a hint of sweetness. Smoked paprika brings a smoky flavor. This spice enhances the roasted taste of the peppers. Don’t forget salt and pepper for seasoning. Fresh basil or parsley will make your soup pop. They add color and a fresh taste. With these ingredients ready, you are all set to make a delicious creamy roasted red pepper soup! First, set your oven to 450°F (232°C). This high heat helps to char the peppers. Next, cut the red bell peppers in half. Remove the seeds and stems. Place them cut-side down on a baking sheet. Drizzle 1 tablespoon of olive oil over the peppers. This adds flavor and helps them roast evenly. Roast the peppers in the oven for about 20 to 25 minutes. You know they are done when the skin is charred and blistered. After roasting, take them out and let them cool for 10 minutes. This makes peeling easier. Gently remove the skins with your hands. In a large pot, heat the last tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes. You want them to be soft and translucent. Then, stir in the minced garlic and cook for 1 to 2 minutes. The garlic should smell fragrant. Now, add the roasted red peppers, vegetable broth, and smoked paprika. Season with salt and pepper. Bring this mixture to a simmer and let it cook for 10 minutes. Now it's time to blend the soup. If you have an immersion blender, use it to puree the soup until smooth. If you prefer a traditional blender, carefully transfer the mixture in batches. Always use caution with hot liquids. Blend until you reach your desired smoothness. Once blended, stir in 1 cup of coconut milk or heavy cream. This adds a creamy texture. Heat the soup over low until it’s warmed through. Taste and adjust the seasoning as needed. You can add more salt or pepper to fit your taste. Serve hot, and feel free to garnish with fresh basil or parsley for a pop of color. When you pick red bell peppers, look for firm ones. They should feel heavy for their size. Their skin should be bright and shiny. Avoid any with soft spots or wrinkles. Fresh peppers add great flavor to the soup. To boost flavor, add spices like smoked paprika or black pepper. A pinch of cayenne can add heat if you like it spicy. Fresh herbs like basil or parsley brighten up the taste. For a creamier texture, blend the soup well. Adding coconut milk gives it a rich, smooth finish. This soup pairs well with crusty bread or a green salad. Serve it with a slice of baguette for dipping. For garnishes, try fresh basil or a drizzle of olive oil. A sprinkle of croutons or roasted seeds adds crunch, too. {{image_2}} You can make this soup vegan by swapping the coconut milk for a different option. Here are some great choices: - Cashew cream: Blend soaked cashews with water until smooth. - Almond milk: Use unsweetened almond milk for a lighter texture. - Soy milk: A simple swap that keeps the flavor rich. Each option keeps the soup creamy and delicious while making it plant-based. If you want to add protein, beans or lentils work well in this soup. Here’s how: - Chickpeas: Drain and rinse canned chickpeas. Add them when you blend the soup. - Lentils: Cooked lentils can be stirred in before blending for a hearty touch. - White beans: Cannellini or navy beans boost protein and creaminess. These additions make the soup more filling and nutritious. You can easily change the spice level to fit your taste. To make the soup spicier: - Red pepper flakes: Add a pinch when cooking the onions. - Cayenne pepper: A small amount can add heat without overpowering the flavor. To make it milder: - Reduce smoked paprika: Use less or leave it out. - Add more coconut milk: This will tone down any heat. Adjust to your liking for the perfect bowl of soup! Store your leftover creamy roasted red pepper soup in an airtight container. Make sure it cools first. Place it in the fridge. It stays fresh for about 3 to 5 days. Label the container with the date. This helps keep track of freshness. To freeze this soup, let it cool completely. Pour it into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly. Your soup can freeze for up to 3 months. When ready to eat, move it to the fridge overnight to thaw. Reheat this soup gently. Use a saucepan over low heat. Stir often to avoid sticking. If using the microwave, heat in short bursts. Check every minute and stir well. This keeps the texture smooth and creamy. Yes, you can use canned roasted red peppers. They save time and effort. Here are some pros and cons to think about: - Pros: - Already cooked and peeled. - Convenient for quick meals. - Places like grocery stores carry them. - Cons: - Flavor may not be as fresh. - High in sodium; check labels. - Texture differs from fresh peppers. You can adjust the soup’s thickness easily. Here’s how: - To make it thinner: - Add more vegetable broth. - Stir in a bit of water. - To make it thicker: - Blend in more roasted peppers. - Stir in a bit of cream or coconut milk. These methods help you reach your desired consistency. Yes, you can make this soup ahead of time. Here are tips for meal prep: - Cook the soup and let it cool. - Store it in an airtight container. - Keep it in the fridge for up to four days. - You can also freeze it for up to three months. When ready to eat, just reheat it on the stove. Pairing sides can enhance your soup. Here are some tasty options: - Crusty bread for dipping. - A fresh salad with greens. - Grilled cheese sandwiches for comfort. - Roasted veggies for a balanced meal. These sides complement the soup well and add more flavor to your meal. This blog post shared a simple recipe for creamy roasted red pepper soup. We covered key ingredients, step-by-step instructions, and helpful tips for flavor and texture. You learned how to choose the best peppers and enhance your soup’s taste. Don’t forget about the tasty variations and storage tips. Enjoy making this comforting soup. It’s a great way to add flavor and warmth to your meals. Happy cooking!

Creamy Roasted Red Pepper Soup

Experience the cozy warmth of homemade creamy roasted red pepper soup! This delicious recipe combines roasted red bell peppers, fragrant garlic, and creamy coconut milk for a delightful meal that's perfect for any time of year. In just 45 minutes, you can prepare this flavorful dish with simple ingredients that your family will love. Click through to discover the full recipe and impress everyone at your next meal!
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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)

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Preheat your oven to 450°F (232°C).

    Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil.

      Roast in the oven for about 20-25 minutes, or until the skin is charred and blistered. Remove them from the oven and let them cool for 10 minutes before peeling off the skins.

        In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.

          Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

            Add the roasted red peppers, vegetable broth, smoked paprika, and season with salt and pepper. Bring to a simmer and let cook for 10 minutes.

              Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the mixture to a blender in batches.

                Stir in the coconut milk and heat over low until warmed through. Adjust seasoning as needed.

                  Serve hot, garnished with fresh basil or parsley.

                    Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4