Prepare to be transported to a world of rich, velvety flavor with this show-stopping Roasted Red Pepper Garlic Soup that will make your taste buds dance with delight! Imagine a luxurious, creamy soup that combines the smoky sweetness of perfectly charred red peppers with the warm, aromatic punch of garlic - all while being completely vegan and incredibly easy to make. Whether you're a seasoned chef or a kitchen novice, this recipe promises to elevate your soup game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 4 red bell peppers (roasted and peeled)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 3 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 450°F (230°C). Wash the red bell peppers and place them whole on a baking sheet lined with parchment paper.
- Roast the peppers in the preheated oven for 25-30 minutes, turning occasionally, until the skin is completely charred and blistered on all sides.
- Remove the peppers from the oven and immediately place them in a large bowl. Cover with plastic wrap and let them steam for 10 minutes to help loosen the skin.
- Once cooled enough to handle, carefully peel off the charred skin from the peppers, remove the seeds, and roughly chop the roasted pepper flesh.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, about 5 minutes.
- Add minced garlic to the pot and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Add the chopped roasted red peppers to the pot and stir to combine with the onions and garlic.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10-15 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend until smooth.
- Season the soup with salt and pepper to taste. If the soup is too thick, add a little more vegetable broth to reach desired consistency.
- Ladle the hot soup into serving bowls and garnish with fresh basil leaves.
- Serve immediately, optionally with a drizzle of olive oil or a dollop of vegan cream if desired.
Tips
- Roasting Perfection: For the most intense flavor, ensure your red peppers are completely charred and blistered. The darker the skin, the more complex the roasted flavor.
- Steaming Technique: Covering the roasted peppers immediately after cooking helps steam the skin, making it much easier to peel.
- Garlic Watch: When sautéing garlic, keep a close eye to prevent burning - burnt garlic can make the entire soup taste bitter.
- Texture Matters: For an ultra-smooth soup, use an immersion blender or blend in batches if using a standard blender.
- Consistency Control: If the soup is too thick, gradually add more vegetable broth until you reach your desired consistency.
- Flavor Boosters: Consider adding a splash of balsamic vinegar or a sprinkle of smoked paprika for extra depth.
- Garnish Creatively: Fresh basil is classic, but try toasted pine nuts, a drizzle of herb-infused oil, or a swirl of vegan cream for added elegance.
Nutrition Facts
Calories: 113kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
