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- 4 large red bell peppers, roasted and peeled - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 medium potato, peeled and cubed - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream) - 1 teaspoon smoked paprika - 1 teaspoon dried basil - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish You can swap red bell peppers for yellow or orange ones. They add a sweet touch. If you like a creamier soup, use heavy cream instead of coconut milk. For a lighter option, try almond milk. If you don’t have vegetable broth, chicken broth works well. Use sweet potatoes instead of regular potatoes for a different flavor. One serving of this soup has about 220 calories. It contains 10 grams of fat, 30 grams of carbs, and 4 grams of protein. This soup is high in vitamins A and C, which are great for your health. It also contains fiber from the vegetables, making it filling and nutritious. Enjoy this comforting bowl while knowing it’s good for you! To start, you need to roast the red bell peppers. If you have fresh peppers, roast them over an open flame or in the oven at 475°F (245°C). Roast until the skin is charred and blistered. After roasting, place them in a bowl and cover with plastic wrap. Let them steam for about 10 minutes. This helps the skin come off easily. Once cooled, peel the skins, remove the stems and seeds, and chop them roughly. In a large pot, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add 1 finely diced onion. Sauté the onion for about 5 minutes until it turns soft and translucent. Next, add 3 minced cloves of garlic. Stir for 1-2 minutes until the garlic is fragrant and slightly golden. Now, add 1 peeled and cubed potato to the pot. Sauté for about 3 minutes to let the potato soak in some flavor. Then, add your chopped roasted red peppers and 4 cups of vegetable broth. Stir well to mix everything together. Increase the heat to bring the mixture to a gentle boil. Once it boils, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes or until the potatoes are fork-tender. During this time, add 1 teaspoon of smoked paprika and 1 teaspoon of dried basil. Don’t forget to season with salt and freshly ground black pepper to taste. After the potatoes are cooked, it’s time to blend the soup. Use an immersion blender to puree the soup until it’s silky smooth. If you don’t have an immersion blender, carefully transfer the soup to a traditional blender in batches. Blend until smooth, then return it to the pot. Now, stir in 1 cup of coconut milk or heavy cream, depending on your choice. Mix well to incorporate it fully into the soup. Allow the soup to gently warm through for another 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the creamy soup into bowls. For a pretty finish, garnish each bowl with a few fresh basil leaves. You can also drizzle a swirl of coconut milk into the center of each bowl and sprinkle a dash of smoked paprika on top. Enjoy your comforting bowl of roasted red pepper soup! Roasting red peppers brings out their sweet flavor. To roast them well, use fresh, firm peppers. You can roast them over an open flame or in the oven at 475°F (245°C). When the skins blister, the peppers are done. After roasting, cover them with plastic wrap for ten minutes. This steaming helps peel off the skin easily. For a creamy soup, blending is key. Use an immersion blender for ease. If you don’t have one, pour the soup into a regular blender in batches. Blend until smooth, then return it to the pot. To adjust the thickness, add more broth for a thinner soup, or blend less for a chunkier texture. Smoked paprika adds a unique depth to your soup. Don’t skip this spice! Fresh herbs like basil brighten the flavor. Taste your soup as you cook. Adjust salt and pepper to suit your taste. Adding a splash of lemon juice at the end can also elevate the flavors. {{image_4}} You can change how creamy your soup is with various dairy options. If you want a light touch, use coconut milk. It gives a nice flavor and keeps it dairy-free. For a richer taste, heavy cream works well. You can also try Greek yogurt. It adds creaminess and a slight tang. Just stir it in before serving. Each option offers a unique twist to the soup's texture. For a filling meal, add proteins to your soup. You can toss in cooked chicken or shrimp for extra flavor. If you prefer plant-based options, try lentils or chickpeas. Both add protein and fiber. They also make the soup more satisfying. Add them during the simmering stage. This way, they soak up all the great flavors. If you like heat, add some spice! You can mix in red pepper flakes or a dash of hot sauce. Start with a small amount and taste as you go. This lets you control the heat. For a milder soup, skip the spicy additions. You want the sweet flavor of the peppers to shine through. Balancing spice is key to make everyone happy. You can store leftover soup in the fridge. Place it in an airtight container. It will stay fresh for about 3 to 5 days. Before serving, check for any off smells or changes in texture. To freeze, let the soup cool completely. Pour it into freezer-safe bags or containers. Leave some space for expansion. The soup can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat the soup on the stove over low heat. Stir it often to avoid burning. If the soup is too thick, add a splash of vegetable broth or water. You can also use a microwave. Heat in short bursts, stirring in between. Enjoy your warm, creamy soup! Yes, you can easily make this soup vegan. To do this, use coconut milk instead of heavy cream. This keeps the soup creamy and rich without any dairy. Just follow the recipe as is, and enjoy a tasty vegan dish. This soup lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. When you want to enjoy it again, just reheat on the stove, stirring often. Yes, you can use other peppers. For a different taste, try yellow or orange bell peppers. They add a lovely sweetness. You can also use spicy peppers if you want some heat. Just balance the flavors with garlic and herbs. Roasted red pepper soup pairs well with many sides. Here are some ideas: - Crusty bread for dipping - Grilled cheese sandwiches - A fresh green salad - Roasted vegetables for added texture These sides can make your meal more filling and enjoyable. This blog post covered the essential ingredients and steps for making roasted red pepper soup. You learned about substitutions and nutritional facts. I shared tips for perfect roasting and blending for creaminess. We explored variations, including protein options and spice adjustments. Finally, I highlighted proper storage and reheating methods. Making this soup is simple and fun. You can customize it to fit your tastes. Enjoy cooking and savoring every bowl!

One-Pot Roasted Red Pepper Soup

Savor the rich flavors of this creamy one-pot roasted red pepper soup, perfect for any season! Made with roasted red bell peppers, aromatic vegetables, and a touch of coconut milk for added creaminess, this comforting dish is easy to prepare and packed with nutrition. Plus, it only takes 45 minutes to make! Click through to discover the full recipe and impress your loved ones with this delightful soup!
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Ingredients
  

4 large red bell peppers, roasted and peeled

1 medium onion, finely diced

3 cloves garlic, minced

1 medium potato, peeled and cubed

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-dairy option)

1 teaspoon smoked paprika

1 teaspoon dried basil

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Prep the Peppers: If your bell peppers are not pre-roasted, begin by roasting them. You can do this over an open flame on a grill or in the oven at 475°F (245°C) until the skin is charred and blistered. Once roasted, place them in a bowl and cover tightly with plastic wrap. Allow to steam for about 10 minutes to loosen the skin. After steaming, carefully peel away the skins, remove the stems and seeds, and chop the peppers roughly.

    Sauté Vegetables: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add in the finely diced onion and sauté for about 5 minutes, or until it becomes soft and translucent. Then, add the minced garlic and continue to stir for another 1-2 minutes, until fragrant and slightly golden.

      Cook the Base: Add the cubed potato to the pot and sauté for 3 more minutes, allowing the potatoes to absorb some flavor. Then, add the chopped roasted red peppers along with the vegetable broth. Stir everything together to combine well.

        Simmer: Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot, allowing it to simmer for 20 minutes until the potatoes are fork-tender. During this step, add the smoked paprika, dried basil, and season with salt and pepper to taste.

          Blend: After the potatoes have cooked through, use an immersion blender to puree the soup until it's silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender. Blend until smooth, then return it to the pot.

            Add Creaminess: Stir in the coconut milk (or heavy cream), mixing well to incorporate it fully into the soup. Allow the soup to gently warm through for another 5 minutes. Taste and adjust the seasoning with more salt and pepper if needed.

              Serve: Ladle the creamy soup into bowls and garnish each serving with a few fresh basil leaves for an aromatic finish.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  Presentation Tips: For added elegance, drizzle a swirl of coconut milk into the center of each bowl and sprinkle a dash of smoked paprika on top before adding the basil garnish. Enjoy!