Roasted Red Pepper Soup

Indulge in the rich and comforting flavors of roasted red pepper soup with this easy recipe! Made with fresh ingredients like sweet red bell peppers, garlic, and creamy coconut milk, this soup is perfect for lunch or a cozy dinner. Discover how to blend these simple components into a delightful dish that will impress your guests or warm you on a chilly day. Click through to explore the full recipe and enjoy a bowl of goodness today!

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Ingredients

4 large red bell peppers, roasted and peeled

1 medium onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1 cup coconut milk

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for about 25-30 minutes until the skin is charred and blistered.

Once roasted, place the peppers in a bowl and cover it with plastic wrap for about 10 minutes to steam. This will make peeling the skin easier.

While the peppers are steaming, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

Add the minced garlic and smoked paprika to the pot, and cook for an additional 1-2 minutes until fragrant.

Peel the roasted peppers, remove the seeds, and slice them into strips. Add the strips to the pot with the onions and garlic.

Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender for this step.

Return the soup to the stove, and stir in the coconut milk. Heat gently, ensuring it doesn't boil, for about 5 minutes. Season with salt and pepper to taste.

Serve hot, garnished with fresh basil leaves for added flavor and a pop of color.

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