Description

Indulge in the rich, creamy goodness of this simple and comforting Red Pepper Soup. Made with roasted red peppers, this soup delivers a delightful balance of sweet and savory flavors, perfect for warming up on a chilly day.

Ingredients

– 2 pounds red bell peppers, roasted and peeled

– 1 onion, diced

– 3 cloves garlic, minced

– 4 cups vegetable or chicken broth

– 1 cup heavy cream

– Salt and pepper to taste

– Chopped parsley for garnish

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Instructions

1. – Preheat the oven to 400°F. Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred.

2. – Remove the peppers from the oven and place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the skins off the peppers and discard.

3. – In a large pot, sauté the onion and garlic in a little oil over medium heat until softened, about 5 minutes.

4. – Add the roasted red peppers and broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

5. – Using an immersion blender, blend the soup until smooth and creamy. Stir in the heavy cream and season with salt and pepper to taste.

6. – Serve the red pepper soup hot, garnished with chopped parsley.

Notes

For a thicker soup, blend in a handful of roasted cashews or cooked potatoes. You can also add a pinch of smoked paprika or cayenne pepper for a little heat.

Prep Time: 20
Cook Time: 30
Category: Main Course
Method: Stovetop
Cuisine: American