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Creamy Roasted Red Pepper Soup

creamy roasted red pepper soup - featured image
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A velvety and comforting soup made with roasted red peppers and tomatoes, perfect for crisp fall evenings.

Ingredients

Scale
  • 4 large roasted red peppers, peeled (or jarred roasted peppers)
  • 4 medium tomatoes, roughly chopped (or canned tomatoes)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Place peppers on a baking sheet and roast until skins are charred, about 25 minutes. Let cool, peel skins, and remove seeds.
  2. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened, about 5 minutes.
  3. Stir in chopped tomatoes and roasted peppers. Cook for another 5 minutes to let flavors meld.
  4. Add vegetable broth and bring to a boil. Lower heat and simmer for 10 minutes.
  5. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.
  6. Stir in salt, pepper, and heavy cream (if using). Taste and adjust seasoning as needed.
  7. Ladle into bowls and garnish with fresh basil or a drizzle of olive oil.

Notes

[‘Let roasted peppers cool in a covered bowl or bag to loosen skins for easy peeling.’, ‘Sautéing onions and garlic is essential for building flavor.’, ‘Blend only half the soup for a chunkier texture.’, ‘Add smoked paprika or cayenne for a smoky twist.’, ‘Use fresh basil for garnish to enhance flavor and presentation.’]

Nutrition

Keywords: roasted red pepper soup, creamy tomato soup, fall recipes, comfort food, healthy soup

Find it online: https://pokirecipes.com/creamy-roasted-red-pepper-soup-recipe-perfect-for-fall/