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Indulge in the comforting embrace of a bowl of Creamy Roasted Red Pepper Bliss, a delightful soup that combines the rich flavors of roasted red bell peppers with a creamy texture that warms the heart. This recipe is perfect for chilly evenings or as a sophisticated starter for dinner parties. With its vibrant color and luscious taste, this soup not only satisfies the palate but also adds an elegant touch to any meal. In this article, we will explore the ingredients, preparation steps, and the magic behind this mouthwatering dish, ensuring that you can recreate this culinary delight in your own kitchen.

Creamy Roasted Red Pepper Soup

Discover the magic of Creamy Roasted Red Pepper Bliss, a comforting soup that perfectly balances rich flavors and creamy textures. This vibrant dish, featuring roasted red bell peppers, onions, and garlic, is easy to make and ideal for cozy evenings or elegant gatherings. Learn how to craft this culinary delight with simple ingredients, effective techniques, and creative serving suggestions that will impress your family and friends. Enjoy a bowl of warmth and flavor that nourishes both body and soul!
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Ingredients
  

4 large red bell peppers

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

3 cups vegetable broth

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

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish

Croutons (optional, for serving)

Instructions
 

Roast the Peppers: Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and drizzle them with 1 tablespoon of olive oil. Roast in the oven for 25-30 minutes, or until the skins are blistered and charred. Remove from the oven and place the peppers in a bowl, covering them with plastic wrap for about 10 minutes. This will help steam the skins so they peel off easily.

    Prepare the Soup Base: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.

      Combine Ingredients: Once the peppers are cool enough to handle, peel off the charred skin, remove the stems and seeds, and chop them into large pieces. Add the roasted red peppers to the pot with the onions and garlic. Stir in the smoked paprika and season with salt and pepper.

        Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes to blend the flavors.

          Blend Until Smooth: Using an immersion blender, puree the soup until smooth. If using a regular blender, carefully transfer the soup in batches to the blender and blend until creamy.

            Stir in Cream: Return the pureed soup to the pot (if you used a blender) and stir in the heavy cream (or coconut milk). Heat gently over low heat, stirring until warmed through. Adjust seasoning as needed.

              Serve: Ladle the creamy soup into bowls, garnish with fresh basil leaves, and top with croutons if desired. Enjoy it warm with some crusty bread on the side!

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