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Roasted Red Pepper Soup

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This roasted red pepper soup is creamy, comforting, and perfect for chilly evenings, capturing vibrant flavors with just a handful of ingredients.

Ingredients

Scale
  • 4 fire-roasted red peppers
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once shimmering, add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
  2. Add the Star Ingredients: Toss in the fire-roasted red peppers and pour in the vegetable broth. Bring to a gentle simmer and let flavors meld for about 10 minutes.
  3. Blend to Perfection: Using an immersion blender, blend the soup until smooth. Leave small pieces for added texture if desired.
  4. Stir in the heavy cream and season with salt and pepper to taste, adjusting as needed.
  5. Serve your roasted red pepper soup hot, garnished with fresh basil. Pair wonderfully with crusty bread or grilled cheese.

Notes

This soup keeps well in the refrigerator for about 3-4 days in an airtight container. You can also freeze it for up to 3 months, but leave out the cream before freezing.

Nutrition

Find it online: https://pennykitchenz.com/roasted-red-pepper-soup/

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