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When it comes to comfort food, few dishes evoke the same sense of warmth and satisfaction as a steaming bowl of soup. Across various culinary traditions, comfort food serves as a reminder of home and familiarity, often transporting us back to cherished memories of family gatherings and cozy evenings. Among the myriad of soup options available, roasted red pepper soup stands out as a vibrant, nourishing choice that can be enjoyed in any season. Its rich flavor and appealing color make it a delightful addition to your dining repertoire, whether you're seeking a comforting meal on a chilly day or a light yet satisfying dish in warmer months.

Creamy Roasted Red Pepper Soup

Discover the vibrant flavors of Roasted Red Pepper Bliss Soup, a comforting dish perfect for any season. This easy-to-make soup combines roasted red bell peppers, onions, and garlic for a deliciously rich flavor, complemented by creamy coconut milk or traditional heavy cream. Packed with nutrients and versatile enough for dietary preferences, this recipe is ideal for cozy nights or special occasions. Elevate your meal with tasty toppings and pair it with grilled cheese or a fresh salad for a delightful dining experience. Enjoy the warmth and satisfaction of this nourishing soup!
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Ingredients
  

4 large red bell peppers, halved and seeds removed

1 medium onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer texture)

1 teaspoon smoked paprika

½ teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

Fresh basil leaves, for garnish

Optional: Croutons for topping

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the halved red bell peppers, cut side down, on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the skins are charred and blistered. Remove from the oven and cover with foil for about 10 minutes to steam the peppers. Then, peel off the skins once cooled.

    Sauté the Aromatics: In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until translucent, about 5-7 minutes. Then add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

      Blend the Soup: Add the roasted red peppers (skin removed), vegetable broth, smoked paprika, red pepper flakes, salt, and pepper to the pot. Bring it to a gentle boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors.

        Cream It Up: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a blender in batches. Once blended, return the soup to the pot over low heat.

          Final Touches: Stir in the coconut milk (or heavy cream) and let the soup heat through for about 5 minutes. Adjust seasoning with more salt, pepper, or spice, if desired.

            Serve: Ladle the creamy roasted red pepper soup into bowls. Garnish with fresh basil leaves and add croutons on top for extra texture if you like. Enjoy your comforting bowl of bliss!

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