Embrace the warmth of hearty flavors with this creamy roasted red pepper soup, perfect for any season. The sweetness of roasted peppers blends beautifully with a rich, velvety texture, making it an ideal starter or a light meal.
The basil oil drizzle adds an aromatic freshness, elevating the soup from good to extraordinary. It’s simple to prepare, yet impressive enough to serve at a dinner party. Enjoy it with crusty bread for a complete experience!
Ingredients
INGREDIENTS
- 4 large red bell peppers
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- 1/4 cup fresh basil leaves (for oil)
- 1/2 cup extra virgin olive oil (for oil)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the red bell peppers in half, remove seeds, and place them skin-side up on a baking sheet.
- Drizzle with olive oil and roast for about 25 minutes, or until the skins are charred and blistered.
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
- Peel the charred skins off the roasted peppers and add them to the pot with the onion and garlic.
- Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to meld the flavors.
- Using an immersion blender, blend the soup until smooth. Stir in heavy cream and season with salt and pepper to taste.
- For the basil oil, blend fresh basil leaves with extra virgin olive oil until smooth. Strain through a fine mesh sieve if desired.
- Serve the soup hot, drizzling with basil oil and garnishing with fresh basil leaves.
Notes
Note: This soup freezes well. Store in an airtight container for up to 3 months.
For the best flavor, use fresh, ripe red bell peppers. You can roast them on a grill or in an oven until the skins are charred for that smoky taste.
If you prefer a spicier kick, consider adding a pinch of red pepper flakes while blending. This soup can be made in advance and stored in the fridge for up to three days; just reheat gently on the stove.
