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In the realm of comforting dishes, few can match the velvety richness and vibrant flavor of creamy roasted red pepper soup. This delightful concoction not only warms the soul but also tantalizes the taste buds with its perfect balance of sweetness and smokiness. As the weather turns cooler, the allure of comfort food becomes even more pronounced, making it a staple in everyday cooking. This easy creamy roasted red pepper soup recipe is not only satisfying but also remarkably versatile. It can be served as a starter, a light lunch, or even a filling dinner paired with crusty bread.

Easy Creamy Roasted Red Pepper Soup

Warm up your days with this easy creamy roasted red pepper soup recipe. A perfect blend of sweet and smoky flavors, it's a delightful comfort food that shines in any season. With just a handful of ingredients like roasted red peppers, onion, garlic, and cream, you can whip up a velvety soup that’s both nourishing and satisfying. Enjoy it as a meal starter, lunch, or cozy dinner with crusty bread. #SoupSeason #ComfortFood #RoastedRedPepperSoup #EasyRecipes #HealthyEating #CookingAtHome
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Ingredients
  

4 large red bell peppers

1 medium onion, chopped

3 cloves of garlic, minced

2 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh basil leaves, for garnish

Optional: Crusty bread or croutons for serving

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (232°C). Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil. Roast in the oven for about 25-30 minutes until the skins are charred and blistered.

    Sauté the Onion and Garlic: While the peppers are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.

      Blend the Soup Base: Once the peppers are roasted, remove them from the oven and let them cool slightly. Peel off the skins (they should come off easily). Add the peeled peppers, sautéed onions, garlic, and vegetable broth to the pot. Bring to a gentle boil, then reduce heat to simmer for 10 minutes to allow the flavors to meld.

        Creamify the Soup: Using an immersion blender, blend the soup until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream (or coconut cream), dried oregano, salt, and pepper. Heat through for an additional 5 minutes, being careful not to boil.

          Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve with crusty bread or croutons if desired.

            Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4