Roasted Red Pepper Soup

Ingredients

• 6 large red bell peppers
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 4 cups vegetable broth (low sodium, or no sodium added)
• 1 teaspoon smoked paprika
• 1 teaspoon dried basil
• salt and pepper (to taste)
• 1 cup heavy cream
• fresh basil (or parsley, chopped (for garnish))

Instructions

1. 1

   Preheat Oven:: Preheat your oven to 450°F (230°C).

2. 2

   Prepare Peppers:: Cut the red bell peppers in half and remove the seeds and membranes. Place them cut side down on a baking sheet lined with aluminum foil. Roast the peppers in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered.

3. 3

   Steam Peppers:: Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes. This will make it easier to peel off the skins. Once the peppers are cool enough to handle, peel off the skins and set the roasted peppers aside.

4. 4

   Sauté Onion and Garlic:: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

5. 5

   Add Peppers and Broth:: Add the roasted red peppers to the pot along with 4 cups of vegetable broth. Stir in 1 teaspoon of smoked paprika, 1 teaspoon of dried basil, and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.

6. 6

   Blend the Soup:: Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender. Stir in 1 cup of heavy cream and heat through for a few minutes.

7. 7

   Garnish and Serve:: Ladle the soup into bowls and garnish with chopped fresh basil or parsley. Serve hot with crusty bread on the side.