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Creamy roasted red pepper soup is not just a dish; it is a delightful experience that captivates your senses with its vibrant colors and rich flavors. Originating from Mediterranean cuisine, this soup is a celebration of roasted vegetables that seamlessly blend into a smooth, creamy texture. The combination of sweet roasted red peppers and aromatic spices makes this soup a comforting and satisfying dish, perfect for any season. Whether you’re looking for a cozy meal on a chilly evening or a light, refreshing starter for a summer gathering, this soup fits the bill.

Creamy Roasted Red Pepper Soup

Indulge in the comforting flavors of creamy roasted red pepper soup, a delightful dish that combines the sweetness of roasted red peppers with aromatic spices for a nutritious and satisfying meal. Easy to prepare and versatile for different dietary needs, this soup features rich ingredients like onions, garlic, and a creamy base, making it perfect for any season. Enjoy it as a cozy dinner or a refreshing starter, and discover how its vibrant taste can elevate your dining experience.
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Ingredients
  

4 large red bell peppers

1 medium onion, diced

3 cloves garlic, minced

1 medium carrot, finely chopped

2 tablespoons olive oil

4 cups vegetable or chicken broth

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 cup heavy cream (or coconut milk for a dairy-free alternative)

Fresh basil leaves, for garnish

Optional: 1 tablespoon balsamic vinegar for added depth of flavor

Instructions
 

Roast the Peppers: Preheat your oven to 475°F (245°C). Line a baking sheet with parchment paper and place the entire red bell peppers on it. Roast them for 25-30 minutes, turning occasionally, until the skins are charred and blistered. Once roasted, remove from the oven and cover them with aluminum foil to trap the steam for about 10 minutes. This will make peeling easier. After cooling, peel off the skin, remove the seeds, and chop the peppers into rough pieces.

    Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and finely chopped carrot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Incorporate the minced garlic and cook for an additional 1-2 minutes until fragrant—be careful not to burn the garlic.

      Combine Ingredients: Add the roasted red peppers, broth, dried thyme, smoked paprika, and a generous pinch of salt and pepper to the pot. Stir well and bring the mixture to a gentle simmer. Allow it to cook for approximately 15 minutes to enable the flavors to meld beautifully.

        Blend the Soup: Remove the pot from heat. Using an immersion blender, carefully blend the mixture until it is smooth and creamy. Alternatively, if using a countertop blender, transfer the soup in batches, being cautious of the heat.

          Add Cream: Return the blended soup to the pot (if using a countertop blender) and stir in the heavy cream or coconut milk. For an added layer of flavor, consider whisking in balsamic vinegar. Allow the soup to simmer on low heat for an additional 5 minutes to enhance the flavors. Taste and adjust the seasoning with more salt, pepper, and smoked paprika if desired.

            Serve: Ladle the velvety soup into bowls. Garnish with fresh basil leaves for a vibrant touch. This soup can be enjoyed on its own or paired with crusty bread or a grilled cheese sandwich for a heartwarming meal.

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