Roasted red pepper and basil pea soup –Today, I’m excited to share a delightful recipe for Creamy Roasted Red Pepper Soup. This vegan and healthy dish is not only comforting but also packed with flavor. Perfect for a cozy evening or as a starter for a special meal, it’s sure to be a hit!
Creamy Roasted Red Pepper Soup
This soup is creamy, rich, and has a wonderful roasted flavor that comes from the peppers. Let’s dive into how to make this delicious soup!
Ingredients
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (or any non-dairy milk)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Start by roasting the red bell peppers. Preheat your oven to 450°F (230°C). Cut the peppers in half and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, until the skins are blistered and charred.
- Once roasted, remove the peppers from the oven and place them in a bowl, covering it with plastic wrap. Let them steam for 10 minutes. This will make it easier to peel the skins off.
- While the peppers are cooling, heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Peel the roasted peppers and chop them into pieces. Add the chopped peppers, vegetable broth, smoked paprika, salt, and pepper to the pot with the onion and garlic. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- After simmering, remove the pot from heat and let it cool slightly. Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Once the soup is blended, return it to the pot over low heat. Stir in the coconut milk and heat through, adjusting seasoning as needed.
- Serve the soup warm, garnished with fresh basil if desired. Enjoy every spoonful!
This creamy roasted red pepper soup is not only easy to make but is also a nourishing meal. It’s perfect for any time of the year—enjoy!