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Roasted Red Pepper Soup

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A comforting and flavorful roasted red pepper soup that is easy to make and perfect for any occasion.

Ingredients

  • 4 large red bell peppers
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the red bell peppers in half and remove the seeds. Place them cut side up on a baking sheet. Drizzle with olive oil.
  3. Roast the peppers in the oven for about 25-30 minutes, until the skin is blistered and charred.
  4. Remove the peppers from the oven and let them cool slightly. Peel off the skins and chop the peppers into smaller pieces.
  5. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
  6. Add the chopped roasted red peppers and the broth to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes.
  7. Blend the soup until it reaches a smooth consistency using an immersion blender or regular blender.
  8. Stir in the heavy cream and season with salt and pepper to taste.
  9. Serve the soup hot, garnished with fresh basil if desired.

Notes

For a lighter option, substitute heavy cream with coconut milk. Adjust seasoning as needed during blending.

Find it online: https://www.highproteinbox.com/roasted-red-pepper-soup-recipe/