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Roasted Red Pepper Soup

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A delightful soup that combines sweet, smoky roasted red peppers with comforting tomatoes and broth.

Ingredients

  • 4 large red peppers
  • 1 can of diced tomatoes
  • 4 cups vegetable broth (can be low-sodium)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (for roasting and sautéing)
  • Salt and pepper to taste
  • Fresh herbs (like basil or parsley) for garnish
  • A splash of cream for serving, if desired

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the red peppers in half lengthwise and remove the seeds. Place them cut-side down on a baking sheet lined with parchment paper.
  3. Drizzle with olive oil and roast in the oven for about 25 minutes, or until the skins are charred and the peppers are tender.
  4. Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.
  5. Add the roasted red peppers (after removing their skins if desired) and diced tomatoes to the pot. Stir well.
  6. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to blend the flavors.
  7. Using an immersion blender, carefully puree the soup until smooth.
  8. Add salt and pepper to taste, adjusting the seasoning as needed.
  9. Serve the soup hot, garnished with fresh herbs and a drizzle of cream if desired.

Notes

For added warmth, consider adding red pepper flakes or using various herbs for flavor variation.

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