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Creamy Roasted Red Pepper Soup

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A vibrant and velvety roasted red pepper soup that bursts with flavor, perfect for cozy meals and gatherings.

Ingredients

  • Roasted Red Peppers (4-5 medium-sized)
  • Canned Diced Tomatoes (1 can, 14.5 oz)
  • Heavy Cream (1 cup)
  • Onion (1 medium, chopped)
  • Garlic (3 cloves, minced)
  • Vegetable Broth (3 cups)
  • Fresh Basil (1/2 cup, packed)
  • Olive Oil (2 tablespoons)
  • Salt and Pepper (to taste)

Instructions

  1. Preheat your oven to 425°F (220°C). Cut the peppers in half and remove the seeds. Place them cut side down on a sheet pan lined with parchment paper. Drizzle lightly with olive oil and roast for about 25-30 minutes until charred.
  2. Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Follow with minced garlic and cook until fragrant, about 1-2 minutes.
  3. Add the roasted peppers to the pot after peeling off the skins. Pour in the canned diced tomatoes with their juices and vegetable broth. Bring to a simmer and cook for about 10-15 minutes.
  4. Transfer the soup to a blender and blend until smooth. If a silky texture is preferred, strain it through a fine-mesh sieve. Return the soup to the pot.
  5. Stir in the heavy cream and fresh basil. Allow the soup to warm gently over low heat for another 5 minutes.
  6. Taste and season with salt and pepper. Serve in bowls with an extra drizzle of cream on top.

Notes

Serve with a crusty loaf of bread or a fresh salad. Can be made in advance and tastes better the next day.

Nutrition

Keywords: roasted red pepper soup, creamy soup, vegetarian soup, comfort food, cozy meals

Find it online: https://basilboard.com/creamy-roasted-red-pepper-soup-30-minute-weeknight-comfort/