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In the world of comfort food, few offerings can match the warmth and richness of a homemade soup. Silky Roasted Red Pepper Soup stands out as a vibrant and flavorful option that not only nourishes the body but also delights the senses. This recipe combines the sweetness of roasted red bell peppers with a creamy base, creating a dish that is both satisfying and elegant. Perfect as a starter for a dinner party or a light meal on a chilly evening, this soup caters to a variety of occasions and dietary preferences.

Silky Roasted Red Pepper Soup

Discover the comfort and richness of Silky Roasted Red Pepper Soup, a delightful fusion of roasted red bell peppers blended into a creamy texture. This vibrant recipe not only tickles your taste buds but also packs a nutritional punch with its vitamins and antioxidants. Ideal for any occasion, whether as a light meal or a fancy appetizer, this soup caters to both traditional and vegan diets. Follow our step-by-step guide to master this delicious dish and impress your guests with its elegance and flavor. Enjoy the warmth of homemade goodness with every spoonful!
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Ingredients
  

4 large red bell peppers

1 medium yellow onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried thyme

4 cups vegetable broth

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

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the skins are blistered and charred. Remove from the oven and let them cool. Once cool, peel off the skins.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, until the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Add Spices: Sprinkle in the smoked paprika and dried thyme, and cook for 1-2 more minutes, allowing the spices to toast slightly for enhanced flavor.

        Combine Ingredients: Chop the roasted red peppers and add them to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 15 minutes to meld the flavors.

          Blend the Soup: Remove the pot from heat and let it cool slightly. Using an immersion blender, blend the soup until it reaches a smooth and silky consistency. If you don’t have an immersion blender, carefully transfer the mixture to a countertop blender in batches.

            Add Cream: Return the blended soup to the pot (if using a countertop blender) and stir in the heavy cream. Heat the soup over low until warmed through, but do not let it boil. Season with salt and pepper to taste.

              Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot with crusty bread or a side salad for a complete meal.

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