Creamy Roasted Red Pepper Soup

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Creamy Roasted Red Pepper Soup: A Symphony of Flavor

Indulge in the velvety smoothness of our Creamy Roasted Red Pepper Soup, a culinary masterpiece crafted to tantalize your taste buds. This isn’t just soup; it’s an experience.

We start with vibrant red bell peppers, carefully roasted to perfection, coaxing out their natural sweetness and smoky undertones. This roasting process is the key, transforming ordinary peppers into flavor bombs.

These roasted gems are then blended with a delicate broth, simmered with aromatic herbs and spices. A touch of cream adds a luxurious richness, creating a texture that’s both comforting and elegant.

Each spoonful is a delightful dance of sweet and savory, punctuated by subtle hints of smokiness. The creamy consistency coats your palate, leaving a warm and satisfying feeling. Perfect as a starter, a light lunch, or a comforting dinner on a chilly evening.

Our Creamy Roasted Red Pepper Soup is more than just delicious; it’s also packed with nutrients. Red bell peppers are a fantastic source of Vitamin C and antioxidants, making this soup a healthy and flavorful choice.

Whether you’re a seasoned soup connoisseur or simply looking for a comforting and flavorful meal, our Creamy Roasted Red Pepper Soup is guaranteed to impress. Pair it with a crusty bread for dipping, or add a swirl of pesto for an extra layer of flavor. Experience the magic today!

Enjoy this comforting bowl!

Ingredients for Creamy Roasted Red Pepper Soup

6 red bell peppers1 large garlic head (cut into half)3 tbsp olive oil (divided)1 large onion (diced)1/2 tsp dried basil1/2 tsp oregano1/2 tsp chilli flakes5 sun dried tomatoes (diced)4 cups stock (chicken or vegetable)1/2 tsp salt1/4 tsp ground black pepper1/4 cup cream or milk of choice1 cup vermicelli or broken angel hair pasta (optional)

Steps

Pre heat oven to 200 deg C.Arrange peppers & garlic onto a lined baking tray, add 2 tbsp olive & some salt & pepper.Roast until slightly charred & soft (abt 30-40 mins), transfer peppers into a bowl & cover for 15 mins.Press garlic to separate flesh from skin & when peppers are cool enough to handle, remove skins & set aside.Heat remaining oil in a pot on medium high, add onion & saute until translucent.Add basil, oregano & chilli flakes, cook for 1 min.Add tomatoes & stock, bring to a boil, simmer for 10 mins, add salt & pepper, remove from heat.Use an immersion blender or food processor, blend until completely smooth & transfer back into pot on medium low heat.Add cream or milk plus vermicelli or broken pasta (if using) & continue simmering till soup reaches desired consistency & vermicelli/pasta is cooked.Taste to adjust seasoning, ladle soup into serving bowls, drizzle cream, garnish with chilli flakes & chopped parsley or basil.Serve as is or with warm crusty bread.