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When it comes to comfort food, few dishes evoke warmth and satisfaction quite like a bowl of Silky Roasted Red Pepper Soup. This vibrant and flavorful soup not only warms the soul but also tantalizes the taste buds with its rich, creamy texture and the sweet, smoky essence of roasted red peppers. Whether you're seeking a cozy meal on a chilly evening or a light yet hearty appetizer for a gathering, this soup is an excellent choice that caters to a variety of occasions.

Silky Roasted Red Pepper Soup

Warm up your kitchen with a comforting bowl of Silky Roasted Red Pepper Soup. This delicious recipe combines the sweet, smoky flavor of roasted red peppers with creamy textures, making it perfect for chilly nights or elegant gatherings. Packed with nutritious red bell peppers and adaptable for various dietary needs, this soup is a versatile delight. Discover the simple steps to create a silky, rich soup that will impress your guests and satisfy your cravings.
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Ingredients
  

4 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

1 medium carrot, diced

2 cups vegetable broth (or chicken broth)

1 cup heavy cream (or coconut milk for a vegan option)

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

Fresh basil leaves, for garnish

Optional: Croutons for topping

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (232°C). Cut the red bell peppers in half, remove the seeds, and place them skin-side up on a baking sheet. Drizzle with olive oil and roast for 25-30 minutes, or until the skins are charred and blistered.

    Sauté the Vegetables: While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and diced carrot, sautéing for about 5-7 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Blend the Soup: Once the peppers are roasted, remove them from the oven and let them cool slightly. Once cool enough to handle, peel off the charred skin. Add the roasted peppers to the pot with sautéed vegetables, along with the smoked paprika, salt, black pepper, and vegetable or chicken broth. Bring the mixture to a simmer and let it cook for 10 minutes.

        Puree the Soup: Using an immersion blender, blend the soup until silky smooth. Alternatively, you can transfer the mixture in batches to a stand blender (be careful, as the mixture will be hot!).

          Add Cream: Stir in the heavy cream (or coconut milk) gently, allowing it to heat through without boiling. Adjust seasoning to taste if needed.

            Serve: Ladle the soup into bowls, garnishing each serving with fresh basil leaves and croutons if desired. Enjoy your silky roasted red pepper soup!

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings