Description
Warm and vibrant, this Creamy Roasted Red Pepper & Basil Soup offers a comforting embrace in every spoonful, perfect for chilly evenings or cozy gatherings.
Ingredients
Scale
- 4 large red bell peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Roast the Peppers: Preheat your oven to 450°F (232°C). Cut red bell peppers in half, remove seeds, and place them cut-side down on a baking sheet lined with parchment paper. Roast for about 20-25 minutes until charred and soft.
- Sauté the Aromatics: While the peppers roast, heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic. Sauté until onions are translucent and fragrant, about 5 minutes.
- Blend It All Together: Allow roasted peppers to cool slightly before peeling off the charred skin. Add peeled peppers to the pot along with vegetable broth and fresh basil. Bring to a simmer for about 10 minutes.
- Cream It Up: Remove from heat and let it cool slightly before blending until smooth using an immersion blender or regular blender. Stir in heavy cream after blending for a rich finish.
- Adjust Seasoning: Taste the soup and add salt or pepper as needed. For some heat, consider adding a pinch of red pepper flakes.
- Serve with Style: Ladle soup into bowls, garnishing with additional basil leaves or a drizzle of olive oil if desired. Enjoy hot alongside crusty bread or grilled cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 5g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For added flavor, swap vegetable broth for chicken broth. Enhance spiciness with smoked paprika or cayenne pepper. For dairy-free options, coconut milk works beautifully in place of heavy cream.