Imagine a soup so velvety and rich that it transforms ordinary vegetables into a culinary masterpiece that will transport your taste buds straight to the sun-drenched Mediterranean coastline. This Roasted Red Pepper Soup is not just a recipe; it's a luxurious experience that combines smoky, sweet peppers with creamy textures and aromatic herbs, promising to elevate your home cooking from ordinary to extraordinary. Whether you're looking to impress dinner guests or treat yourself to a soul-warming meal, this recipe is your ticket to gastronomic bliss!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 roasted red peppers, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare your ingredients by peeling and chopping the roasted red peppers. If using fresh peppers, roast them over an open flame or under the broiler until the skin is charred, then place in a sealed container to steam. Once cooled, peel off the skin and remove seeds.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes, being careful not to brown the garlic to prevent bitterness.
- 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 15-20 minutes to allow the flavors to meld together.
- Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Return the pot to low heat and stir in the heavy cream. Season with salt and pepper to taste.
- Warm the soup through, ensuring it does not boil after adding the cream.
- Ladle the soup into bowls and garnish with fresh chopped basil leaves.
- Serve immediately with crusty bread or croutons for added texture.
Tips
- For the most intense flavor, roast your own red peppers instead of using jarred ones. The charred skin adds a deep, smoky complexity to the soup.
- Be patient when sautéing onions and garlic - allowing them to caramelize slowly develops a rich flavor foundation.
- Use an immersion blender for the smoothest texture, but if using a standard blender, blend in small batches and remove the center lid cap to prevent pressure buildup.
- Don't rush the simmering process - letting the soup gently simmer allows the flavors to meld beautifully.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Fresh basil is crucial for garnish - it adds a bright, aromatic finish that complements the soup's richness.
- Serve with a crusty sourdough or garlic bread to soak up every last delicious drop!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 70mg
