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Roasted red pepper soup is a culinary gem that captivates the palate with its vibrant color and rich flavor. This dish embodies comfort in a bowl, making it a perfect choice for chilly evenings or a cozy lunch. The sweetness of the roasted red peppers, combined with aromatic spices and creamy undertones, creates a harmonious blend that is both satisfying and nourishing. Whether served as a starter or a main dish, this soup’s versatility allows it to adapt to various dining occasions, from casual family meals to elegant dinner gatherings.

Silky Roasted Red Pepper Soup

Discover the comforting delight of silky roasted red pepper soup, a vibrant dish perfect for chilly days or cozy lunches. This recipe not only tantalizes your taste buds with its rich flavors of roasted red peppers, garlic, and coconut milk but also packs a nutritious punch loaded with vitamins and antioxidants. Follow our step-by-step guide to create a delicious, creamy soup that's versatile enough for any dining occasion. Enjoy it alongside fresh herbs, crusty bread, or a garden salad for a satisfying meal. Embrace the joy of cooking and savor each moment shared around the table!
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Ingredients
  

4 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1/4 teaspoon red pepper flakes (optional, for heat)

4 cups vegetable broth

1 cup coconut milk (for a creamier texture)

Salt and black pepper, to taste

Fresh basil or parsley, for garnish

Lemon wedges, for serving

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (232°C). Cut the red bell peppers in half, removing the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, or until the skins blister and char. Remove from oven and cover with aluminum foil for 10 minutes to steam the skins, then peel them off.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add chopped onion and sauté for about 5-7 minutes until it becomes translucent. Stir in the minced garlic, smoked paprika, and red pepper flakes; cook for an additional 2 minutes until fragrant.

      Blend the Soup: Once the peppers are peeled, add them into the pot along with the vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.

        Add Creaminess: Remove the pot from heat and add the coconut milk. Use an immersion blender to puree the soup until silky and smooth. Alternatively, you can transfer the mixture in batches to a blender. Be careful with hot liquids!

          Season: Taste your soup and add salt and black pepper to preference. If you like a little more acidity, squeeze some lemon juice into the mix.

            Serve: Ladle the soup into bowls, garnish with fresh basil or parsley, and serve with lemon wedges on the side for a burst of freshness.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings