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Creating the perfect creamy roasted red pepper soup starts with understanding its primary components. The main ingredients of this soup include:

Creamy Roasted Red Pepper Soup

Warm up with a bowl of creamy roasted red pepper soup, a delicious dish perfect for any season. This comforting soup combines the sweet flavors of roasted red peppers with aromatic onions and garlic, all enriched with vegetable broth and a touch of cream or coconut milk. Explore the simple steps for roasting peppers to maximize flavor and discover tips to achieve a silky smooth texture. Ideal as a starter or cozy weeknight meal, this soup is not only tasty but also packed with nutrients. Enjoy it paired with crusty bread or a fresh salad for a wholesome experience.
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Ingredients
  

4 large red bell peppers

1 medium onion, diced

3 cloves garlic, minced

1 medium carrot, diced

2 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or parsley, for garnish

Optional: 1 tablespoon balsamic vinegar for added depth of flavor

Instructions
 

Roast the Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, removing the seeds and stems. Place them on a baking sheet, cut side down, and drizzle with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes, or until the skins are charred and blistered. Remove from the oven and let them cool before peeling off the skins.

    Sauté the Vegetables: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, carrot, and minced garlic. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

      Add the Broth and Peppers: Once the vegetables are cooked, add the roasted peppers to the pot along with the vegetable broth and smoked paprika. If using balsamic vinegar, add it now. Bring the mixture to a simmer and let it cook for about 10-15 minutes to blend the flavors.

        Blend the Soup: Remove the pot from heat and allow it to cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the mixture to a high-speed blender, blending in batches as needed.

          Add Creaminess: Return the pureed soup to the pot over low heat. Stir in the heavy cream (or coconut milk), and season with salt and pepper to taste. Heat gently, but do not boil.

            Serve: Ladle the soup into bowls and garnish with fresh basil or parsley for a splash of color and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings