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- 4 large red bell peppers - 1 medium onion - 2 cloves garlic - 3 cups vegetable broth - 1 cup coconut milk - 1 tablespoon extra virgin olive oil - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper - Fresh basil leaves (optional) When making creamy roasted red pepper soup, the right ingredients make a big difference. Start with four large red bell peppers. Look for ones that are firm and shiny. These will give the soup a sweet and rich flavor. Next, you will need one medium onion. Dice it finely. The onion adds depth to the soup. Two cloves of garlic are also essential. Mince them well to release their strong flavor. For the base, you will use three cups of vegetable broth. This adds moisture and a savory taste. A cup of coconut milk gives the soup its creaminess. You could use heavy cream if you prefer. Now, let's talk about seasoning. You will need one tablespoon of extra virgin olive oil. This adds a nice richness. One teaspoon of smoked paprika brings a warm, smoky flavor. Lastly, don't forget sea salt and freshly ground black pepper to taste. They enhance all the other flavors. If you want to make your soup even more special, add fresh basil leaves as a garnish. They add a pop of color and fresh taste to each bowl. Choosing fresh, high-quality ingredients is key. They make your creamy roasted red pepper soup truly delightful and simple. - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - Place the halved red bell peppers, cut side down, on the sheet. - Roast them for 25-30 minutes. The skins should blister and char. - Remove the baking sheet and let the peppers cool for 10 minutes. - Once cool, peel off the charred skins and set the roasted flesh aside. - In a large pot, heat one tablespoon of olive oil over medium heat. - Add one medium diced onion. Sauté for 5-7 minutes until soft. - Next, add two cloves of minced garlic and one teaspoon of smoked paprika. - Cook for one minute until fragrant. - Add the roasted peppers to the pot. Pour in three cups of vegetable broth. - Stir well and bring the mixture to a gentle boil. - Reduce heat and let it simmer for 10 minutes to meld the flavors. - Use an immersion blender to puree the soup until smooth. - Stir in one cup of coconut milk or heavy cream. - Warm the soup on low for five minutes. Season with salt and pepper to taste. - Serve hot, garnished with fresh basil if desired. To make the best creamy roasted red pepper soup, start with ripe red bell peppers. Look for bright, shiny skin with no blemishes. Ripe peppers taste sweeter and have more flavor. Roasting enhances this flavor. The heat brings out the natural sugars and adds a smoky depth. For blending, you can use an immersion blender or a countertop blender. An immersion blender lets you blend right in the pot. It saves time and cuts down on cleanup. If you use a countertop blender, let the soup cool a bit first. Always blend in batches to avoid spills. For a creamy texture, blend until smooth and silky. Serve the soup hot for the best taste. A warm bowl makes it comforting and inviting. For garnish, sprinkle fresh basil leaves on top. This adds color and a burst of flavor. You might also serve it with crusty bread or a side salad for a complete meal. {{image_4}} You can make this soup dairy-free with coconut milk. Coconut milk gives a creamy texture and a hint of sweetness. Other good options are almond milk or oat milk. Both will work well, but they might change the taste a bit. Want more heat? Add chili flakes or fresh peppers. A dash of red pepper flakes can wake up your soup. You can also chop fresh jalapeños for a spicy kick. Just be careful! Start with a little, then add more if you like. You can add other veggies for more flavor. Try diced carrots or potatoes. They will give your soup extra texture and taste. Just chop them small and add them when you sauté the onion. You can also mix in spinach or kale at the end for a healthy boost. To store leftover creamy roasted red pepper soup, let it cool first. Transfer it to an airtight container. This helps keep the soup fresh. It will last for about 3 to 4 days in the fridge. When ready to eat, check for any off smells or colors. You can freeze this creamy soup for later use. First, let it cool completely. Use freezer-safe containers or bags. Make sure to leave some space for expansion. The soup can stay fresh in the freezer for up to 3 months. Label the containers with the date for easy tracking. To reheat without losing creaminess, use a pot on low heat. Stir often to prevent sticking. You can also add a splash of water or broth if it’s too thick. Avoid using a microwave as it can change the texture. Enjoy your soup warm! Creamy Roasted Red Pepper Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps the soup fresh and tasty. Always check for any signs of spoilage before eating. If it smells off or looks strange, it's best to toss it. Yes, you can use jarred roasted red peppers. They are a great time-saver. Just drain them well before using. The flavor might be slightly different, but it still works well. If you want a smoky flavor, you can add a bit more smoked paprika. This keeps the soup's essence intact while saving time. Creamy Roasted Red Pepper Soup is relatively low in calories. Red peppers are full of vitamins and low in calories. A serving has about 150 calories, depending on your ingredients. Coconut milk adds creaminess without too many calories. Plus, it is rich in nutrients. This soup is a healthy option for lunch or dinner. This creamy roasted red pepper soup is easy to make and packs great flavor. We covered key ingredients, from vibrant red peppers to smooth coconut milk. The step-by-step guide makes preparation simple, ensuring a delicious meal every time. Remember to personalize your soup with spices or veggies. Store it correctly to enjoy later. With these tips, you can create a delightful dish that impresses. Dive in and savor the rich taste of your creation!

Creamy Roasted Red Pepper Soup

Savor the delicious flavors of this creamy roasted red pepper soup that’s perfect for any occasion! With simple ingredients like fresh bell peppers, garlic, and coconut milk, creating a comforting bowl of goodness has never been easier. Follow the easy step-by-step instructions to blend rich flavors for a meal everyone will love. Click through to explore this easy recipe and warm up your kitchen today!
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Ingredients
  

4 large red bell peppers, halved and seeds removed

1 medium onion, diced

2 cloves garlic, finely minced

3 cups vegetable broth

1 cup coconut milk (you may also use heavy cream)

1 tablespoon extra virgin olive oil

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C). While the oven is heating, prepare a baking sheet by lining it with parchment paper. Place the halved red bell peppers, cut side facing down, on the prepared baking sheet. Roast them in the oven for approximately 25-30 minutes, or until the skins are blistered and charred.

    After roasting, carefully remove the baking sheet from the oven and allow the peppers to cool for about 10 minutes. Once cooled enough to handle, peel the charred skins off the peppers and set the roasted flesh aside.

      In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, or until the onion becomes translucent and soft. Incorporate the minced garlic and smoked paprika, cooking for an additional minute until the mixture is fragrant and the garlic is slightly softened.

        Add the peeled, roasted red peppers to the pot, followed by the vegetable broth. Stir the mixture thoroughly, then bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for 10 minutes, which will help the flavors to combine beautifully.

          After simmering, use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. If you do not have an immersion blender, you can carefully transfer the soup in batches to a counter-top blender to achieve the same result.

            Once the soup is blended, stir in the coconut milk (or heavy cream) and return it to low heat for about 5 minutes to warm it through. Taste the soup and season with sea salt and freshly ground black pepper according to your preference.

              Serve the soup hot, and if desired, garnish each bowl with fresh basil leaves for an added touch of flavor and visual appeal.

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4