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Roasted Red Pepper Soup

Roasted Red Pepper Soup
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A smooth and comforting roasted red pepper soup with deep smoky sweetness, blended to a velvety texture and finished with fresh herbs and crunchy seeds. Cozy, nourishing, and perfect for any season.

Ingredients

  • 6 large red bell peppers
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley for garnish
  • Toasted seeds for topping

Instructions

  1. Preheat the oven to 425°F.
  2. Place whole red bell peppers on a baking sheet, drizzle lightly with olive oil, and roast until skins are blistered and tender.
  3. Remove peppers from the oven, cover briefly to steam, then peel and discard skins.
  4. Heat olive oil in a large pot over medium heat and sauté the chopped onion until soft and translucent.
  5. Add garlic and paprika, stirring until fragrant.
  6. Add roasted peppers and vegetable broth, then bring to a gentle simmer.
  7. Cook for 15 minutes to allow flavors to blend.
  8. Blend the soup until smooth.
  9. Season with salt and black pepper to taste.
  10. Serve warm, garnished with fresh parsley and toasted seeds.

Notes

  • For a thicker soup, reduce the broth slightly.
  • Blend in batches if needed to avoid overfilling the blender.
  • The soup tastes even better the next day.

Find it online: https://www.cookfulcorner.com/roasted-red-pepper-soup/