Description

A creamy and flavorful roasted red pepper soup, perfect for a comforting meal. Rich in flavor with a smooth texture, this soup is both healthy and satisfying.

Ingredients

4 large red bell peppers
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1/2 cup heavy cream (optional for extra creaminess)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon tomato paste
1 tablespoon balsamic vinegar

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Instructions

Preheat oven to 450°F (230°C). Cut red bell peppers in half and remove seeds and membranes.
Place peppers cut-side down on a baking sheet and roast for 20-25 minutes, until skins are charred. Transfer to a bowl and cover with plastic wrap for 10 minutes, then peel off the skins.
In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
Add garlic and cook for another minute until fragrant.
Add the roasted red peppers, tomato paste, and smoked paprika. Stir to combine.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes.
Use an immersion blender or transfer soup to a blender to puree until smooth.
Return soup to pot and stir in heavy cream (if using), balsamic vinegar, salt, and pepper. Heat through.
Serve hot, garnished with fresh herbs or a swirl of cream if desired.

Notes

For a vegan version, omit the cream or substitute with coconut milk.
This soup freezes well for up to 3 months.
Pair with crusty bread or a grilled cheese sandwich for a full meal.