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- 4 large red bell peppers, halved and seeded - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup coconut milk (or heavy cream) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil for garnish (optional) If you want to make changes, you can! Use yellow or orange bell peppers if red ones are not available. They will still give great flavor. For a different taste, try using chicken broth instead of vegetable broth. If you prefer, you can swap coconut milk for almond milk or regular milk. Just know that it changes the taste slightly. You can also omit the cream for a lighter soup. Always choose bell peppers that are firm and shiny. Look for ones with smooth skin and no spots. When picking an onion, it should feel heavy for its size. Avoid ones that are soft or have dark spots. Fresh garlic should be firm and have no green shoots. For the best broth, choose one with low sodium. This lets you control the salt in your soup. If you want fresh basil, look for bright green leaves without any brown spots. To start, gather your ingredients. You need four large red bell peppers, one medium onion, two cloves of garlic, and three cups of vegetable broth. Don't forget one cup of coconut milk or heavy cream, a tablespoon of olive oil, smoked paprika, and some salt and pepper. Fresh basil is optional for garnish. Next, preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes. You want the skins to be blistered and blackened. Once the peppers are done, take them out of the oven. Let them cool for about 10 minutes. Then, peel off the skins. Next, heat olive oil in a large pot over medium heat. Add the diced onion and cook until it is soft and clear, about 5-7 minutes. After that, add minced garlic and smoked paprika. Cook for one more minute until you can smell the garlic and paprika. Now, add the peeled roasted red peppers to the pot. Pour in the vegetable broth and stir everything together. Turn up the heat until it boils. After it boils, reduce the heat and let it simmer for 10 minutes. This lets all the flavors mix well. After simmering, it’s time to blend the soup. You can use an immersion blender right in the pot for a smooth texture. If you don't have one, carefully transfer the mixture to a regular blender in batches. Once it is smooth, stir in the coconut milk or heavy cream. Return the soup to low heat for about 5 minutes to warm it up. Finally, taste the soup and add salt and pepper as needed. Now, it’s ready to serve hot. If you like, you can garnish with fresh basil. Enjoy! To make your soup even tastier, try adding more spices. You can use cumin or chili powder for a kick. A splash of lemon juice can brighten up the flavors too. If you love a smoky taste, add more smoked paprika. Remember, tasting as you go is key! This soup pairs well with crusty bread or a fresh salad. You can also serve it with a grilled cheese sandwich for a classic combo. For a fancy touch, serve it in a bowl with a drizzle of olive oil on top. This makes the dish look special and adds extra flavor. Garnishing your soup can make it more appealing. Fresh basil adds a nice pop of color and a hint of freshness. You can also add a dollop of sour cream or yogurt for creaminess. Croutons add a fun crunch. Lastly, a sprinkle of red pepper flakes gives a nice visual and a bit of heat! {{image_2}} You can easily make this soup vegan and dairy-free. Simply use coconut milk instead of heavy cream. Coconut milk makes the soup creamy and rich without any dairy. You can also add a splash of lemon juice for a bright flavor. If you love heat, add some spice! Try mixing in red pepper flakes or a chopped jalapeño. You can also use smoked paprika for a smoky twist. Spice adds depth and warmth. Adjust the amount to match your taste. Feel free to get creative with your veggies! You can add carrots, zucchini, or even sweet potatoes. Just chop them small and sauté them with the onion. This adds extra flavor and nutrients. Mixing in different veggies keeps the soup fun and exciting. After enjoying your creamy roasted red pepper soup, let it cool down. Pour the soup into an airtight container. Seal it tightly to keep it fresh. Store it in the fridge for up to four days. It’s best to eat it within this time for great taste. If you want to keep it longer, consider freezing it. To freeze the soup, use freezer-safe containers or bags. Make sure to leave some space in the container. The soup will expand as it freezes. Label each container with the date. You can freeze the soup for up to three months. When ready to enjoy, you can thaw it in the fridge overnight. To reheat, you have two good options. You can use the stove or the microwave. If using the stove, pour the soup into a pot. Heat over medium heat, stirring often. If using the microwave, pour the soup into a safe bowl. Heat it in short bursts, stirring in between. Make sure it is hot all the way through before serving. Enjoy your warm, creamy soup! You can use heavy cream instead of coconut milk. It adds a rich flavor. If you prefer a lighter option, try almond milk. Soy milk also works well but may alter the taste slightly. Yes, you can use canned roasted red peppers. They save time and still taste great. Just drain them well before adding to the pot. This keeps the soup from becoming too watery. To thicken the soup, add more roasted peppers. You can also blend in a potato for extra creaminess. Another option is to simmer the soup longer to reduce it. This will make it richer and thicker. You learned about key ingredients for soup, with helpful substitutions and tips for freshness. We covered clear steps for preparation, cooking, and blending to achieve the perfect texture. I shared tricks to enhance flavor, great serving ideas, and fun garnish options. You also explored variations, including vegan choices and spicy twists. Finally, we discussed how to store leftovers and reheat them well. In summary, cooking soup can be simple and fun. Enjoy your time in the kitchen experimenting with flavors!

Creamy Roasted Red Pepper Soup

Warm up your mealtime with this delicious creamy roasted red pepper soup! Made with simple ingredients like sweet roasted red peppers, aromatic garlic, and creamy coconut milk, this recipe is perfect for any cozy night in. Discover how easy it is to create a bowl of comfort that’s bursting with flavor. Ready to enjoy a tasty blend of textures and tastes? Click through to explore the full recipe and make your kitchen a haven of deliciousness!
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Ingredients
  

4 large red bell peppers, halved and seeded

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Place the halved red bell peppers, cut side down, on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes until the skins are blistered and blackened.

    Once roasted, remove the peppers from the oven and let them cool for about 10 minutes. After cooling, peel the skins off and set the peppers aside.

      In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and smoked paprika, cooking for an additional minute until fragrant.

        Add the roasted red peppers to the pot, and pour in the vegetable broth. Stir well and bring to a boil. Lower the heat and let it simmer for 10 more minutes to allow the flavors to meld.

          Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches.

            Once blended, stir in the coconut milk (or heavy cream) and return the soup to a low heat for 5 minutes to warm through. Season with salt and pepper to taste.

              Serve hot, garnished with fresh basil if desired.

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4