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Silky Roasted Red Pepper Soup

Warm up your day with a bowl of Silky Roasted Red Pepper Soup, a comforting delight that's both nourishing and satisfying. This vibrant soup features sweet, roasted red peppers blended into a creamy concoction, enhanced by aromatic spices and fresh herbs. Perfect as a starter or a light meal, it pairs well with crusty bread for an unforgettable experience. Plus, enjoy the health benefits of packed nutrients from the peppers and rich flavors that will impress your guests!
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Ingredients
  

4 large red bell peppers

1 medium yellow onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried thyme

4 cups vegetable broth

1 cup heavy cream (substitute coconut cream for a vegan option)

Salt and pepper to taste

Fresh basil or parsley, for garnish

Instructions
 

Roast the Peppers: Begin by preheating your oven to 450°F (230°C). Halve the red bell peppers, discarding the seeds and stems. Arrange them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until the skins are blistered and charred. Once done, remove from the oven and allow to cool. After they have cooled, peel off the skins and set the roasted peppers aside.

    Sauté Aromatics: In a large pot, add the olive oil and heat over medium flame. Add the diced yellow onion and sauté for approximately 5-7 minutes, or until the onions become soft and translucent. Next, stir in the minced garlic and cook for an additional minute, allowing it to release its fragrant aroma.

      Add Spices: Sprinkle the smoked paprika and dried thyme into the pot. Continue cooking for 1-2 minutes, stirring occasionally to toast the spices lightly and enhance their flavors.

        Combine Ingredients: Chop the roasted red peppers into bite-sized pieces and add them to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 15 minutes, which will enable all the flavors to meld beautifully.

          Blend the Soup: After simmering, remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until it becomes smooth and silky. If you don't have an immersion blender, carefully transfer the mixture to a countertop blender in batches, ensuring to blend until smooth.

            Add Cream: Return the blended soup to the pot (if you used a countertop blender) and stir in the heavy cream. Heat the soup over low heat, stirring until warmed through; avoid bringing it to a boil. Taste and adjust seasoning with salt and pepper as necessary.

              Serve: Ladle the warm soup into bowls and sprinkle with fresh basil or parsley for an added touch of color and flavor. Pair with crusty bread or a refreshing side salad to create a complete and satisfying meal.

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