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The first step in making this soup is roasting the red bell peppers. This process is vital as it enhances their flavor and texture. Here’s how to do it effectively:

Easy Creamy Roasted Red Pepper Soup

Dive into the comforting world of Easy Creamy Roasted Red Pepper Soup! This vibrant dish blends the sweetness of roasted red peppers with aromatic spices and a touch of creaminess. Perfect for any season, it’s easy to prepare and caters to various dietary needs. Elevate your meal with delicious sides like crusty bread or grilled cheese. Enjoy the health benefits of red peppers, garlic, and onion while savoring every spoonful. #SoupRecipes #ComfortFood #HealthyEating #RoastedRedPepperSoup #EasyRecipes
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Ingredients
  

4 large red bell peppers, roasted and peeled

1 medium onion, chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are blistered and blackened. Once roasted, transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins, remove the seeds, and set the peppers aside.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Blend the Soup: Add the roasted red peppers, vegetable broth, and smoked paprika to the pot. Stir to combine and let simmer for 10 minutes for the flavors to meld. Remove from heat and let it cool slightly.

        Puree the Mixture: Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches. Return the soup to the pot after blending.

          Add Cream and Season: Stir in the heavy cream (or coconut milk) and heat over low heat until warmed through. Season with salt and pepper to taste.

            Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley for a burst of color and flavor. Serve warm with crusty bread for dipping!

              Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4