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Soups have long been celebrated as a quintessential comfort food, especially during the colder months when the chill in the air calls for something warm and soothing. They serve not just as a meal, but as a hug in a bowl, providing both nourishment and warmth. Among the myriad of soup options available, the Roasted Red Pepper Bliss Soup stands out for its vibrant flavor profile and creamy texture. This delightful recipe harnesses the natural sweetness of roasted red peppers, infusing them with aromatic ingredients to create a dish that is both satisfying and nourishing.

Creamy Roasted Red Pepper Soup

Warm up with a bowl of Roasted Red Pepper Bliss Soup, the perfect comfort food for chilly days. This vibrant soup blends the natural sweetness of roasted red peppers with aromatic onions and garlic, creating a creamy, nourishing dish. Packed with vitamins and adaptable for various diets, it's both delicious and healthy. Elevate your dining experience with fresh basil and crunchy croutons. Try this recipe for a cozy meal that’s easy to make and full of flavor.
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Ingredients
  

4 large red bell peppers, halved and seeds removed

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

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

1 teaspoon smoked paprika

½ teaspoon red pepper flakes (adjust according to your spice preference)

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). Arrange the halved red bell peppers cut side down on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, or until the skins are nicely charred and blistered. After removing from the oven, cover the peppers with aluminum foil for about 10 minutes. This steam will help loosen the skins, making them easier to peel once cooled.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 5-7 minutes. Then, add the minced garlic and continue cooking for an additional 1-2 minutes until it becomes fragrant, stating to release those delicious aromas.

      Blend the Soup: Once the onions and garlic are ready, add the roasted peppers (making sure to remove the skins), vegetable broth, smoked paprika, red pepper flakes, and season with salt and pepper to the pot. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld beautifully.

        Cream It Up: After simmering, remove the pot from the heat. Use an immersion blender to puree the soup until it's smooth and velvety. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a traditional blender. Once blended to your desired consistency, 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, allowing the flavors to merge. Taste and adjust the seasoning by adding more salt, pepper, or red pepper flakes if desired.

            Serve: Ladle the creamy roasted red pepper soup into individual bowls. Garnish each bowl generously with fresh basil leaves and, if you’d like, add a sprinkle of croutons on top for a delightful crunch. Enjoy your comforting bowl of bliss!

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