Roasted Red Pepper Soup
A smooth soup built on roasted red peppers, aromatics, and broth. Finished with cream or yogurt and garnished with fresh herbs or croutons.
Ingredients
Method
Dice the onion and mince the garlic.
Heat olive oil in a pot over medium heat. Add onion and sauté until softened, about 5 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add roasted red peppers and vegetable broth. Bring to a simmer and cook for 15 minutes.
Remove from heat. Using an immersion blender, purée the soup until completely smooth; alternatively, carefully transfer to a standard blender in batches, blend, and return to the pot.
Stir in heavy cream. Season with salt, black pepper, and paprika to taste. Heat gently over low heat without boiling.
Ladle into bowls and garnish with fresh parsley and croutons if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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