Red pepper soup –Prepare yourself for a culinary adventure that will tickle your taste buds and warm your heart! Today, we’re diving into the delicious world of Roasted Red Pepper Soup. It’s creamy, healthy, and downright delightful – just like your grandma’s hugs, but without the awkwardness. Ready? Let’s get started!
Feast Your Eyes!
First things first, let’s appreciate the visual delight that is our Roasted Red Pepper Soup. It’s a sight to behold – dreamy, creamy, and with just the right splash of vibrant color to make your Instagram followers go weak at the knees!
Gather the Goodies
Before we dive into the cooking magic, let’s gather our ingredients. You’ll need these little gems to whip up your soup:
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth (or chicken broth for flavor fans)
- 1 cup heavy cream (because, why not?)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions to Soup-er Success
Now for the fun part! Let’s get cooking:
- Roast Time: Preheat your oven to 475°F (245°C). Cut the bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Roast for about 25-30 minutes until the skin is charred and blistered. This is where the magic begins!
- Chop Chop: While those peppers are roasting away, heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onions are soft and translucent. Your kitchen will smell amazing – keep a window open unless you want the neighbors knocking at your door.
- Blend It Up: Once the peppers are roasted, take them out and let them cool slightly. Peel off the charred skin (don’t worry, it’s like peeling a tan after a long beach day). Chop them and toss them into the pot with the onions and garlic.
- Broth It: Pour in the vegetable broth and let the mixture simmer for about 15 minutes. This is the time when flavors mingle like old friends at a reunion.
- Blend and Cream: Remove from heat and blend the soup until smooth. Stir in the heavy cream and season with salt and pepper. Taste it – you might need to remind yourself to stop eating it straight from the pot!
- Garnish and Serve: Ladle the soup into bowls and sprinkle with fresh basil. Serve hot and revel in the compliments.
Your Roasted Red Pepper Soup is ready to enjoy, folks! Grab a crusty piece of bread, dunk it in, and let the deliciousness wash over you. Who knew being this fancy in the kitchen could be so easy? Bon appétit!