Roasted Red Pepper Soup
A delightful and comforting soup showcasing sweet, smoky roasted red peppers blended with garlic, onions, and rich cream.
Ingredients
Main Ingredients
- 4 pieces red bell peppers, roasted and peeled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish (optional)
Instructions
Preparation
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 5-7 minutes until soft and fragrant.
- Add the roasted red peppers and vegetable broth to the pot.
Cooking
- Raise the heat to bring the mixture to a boil, then reduce to a simmer for about 15 minutes.
- Remove the pot from heat and blend the soup until smooth using an immersion blender or regular blender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Return the pot to low heat and warm the soup gently, avoiding boiling.
Serving
- Serve the soup in bowls, garnished with fresh basil if desired.
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Notes
For a creamy texture, you may substitute heavy cream with coconut milk or cashew cream for a vegan version.