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To make this hearty roasted red pepper soup, you need: - 4 large red bell peppers, halved and seeds removed - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - 1/2 cup heavy cream (optional) - Fresh basil leaves for garnish - 4 slices of crusty bread (for croutons) - 1/2 cup grated Parmesan cheese This soup is not only tasty but also nutritious. A serving contains: - Calories: 250 - Protein: 6g - Carbohydrates: 30g - Fat: 12g - Fiber: 5g To make your soup even better, consider adding: - A pinch of red pepper flakes for heat - Fresh thyme or rosemary for herbal notes - A dash of balsamic vinegar for acidity - Roasted garlic for a deeper flavor These extras can lift your soup to new heights! To start, I preheat the oven to 450°F (232°C). This high heat helps the peppers roast nicely. I take four large red bell peppers and cut them in half. I remove all the seeds. Next, I place them on a baking sheet, skin side up. I drizzle one tablespoon of olive oil over the peppers. Then I sprinkle salt and pepper to taste. I roast them in the oven for about 25 minutes. I watch for the skins to blister and char. Once done, I carefully take them out and let them cool. After a few minutes, I peel off the charred skins. Now, the sweet roasted peppers are ready! In a large pot, I heat one tablespoon of olive oil over medium heat. I add one chopped medium onion and sauté it until soft, about five minutes. The onion releases a lovely aroma as it cooks. I then add three minced garlic cloves and cook for one more minute. The garlic smells great! Next, I stir in the roasted red peppers, along with four cups of vegetable broth. I add one teaspoon of smoked paprika and one teaspoon of dried oregano for flavor. I bring the mixture to a simmer and let it cook for ten minutes. This allows the flavors to blend beautifully. Using an immersion blender, I puree the soup until it is smooth. If I don’t have one, I can transfer the soup in batches to a regular blender. It’s important to be careful with hot liquids! If I want a richer taste, I stir in half a cup of heavy cream at this stage. I taste the soup and adjust the seasoning with salt and pepper. This step is key for the perfect balance. For the croutons, I preheat a small skillet over medium heat. I take four slices of crusty bread and toss them with half a cup of grated Parmesan cheese. Once the skillet is hot, I place the bread slices in it. I toast them for about three to four minutes on each side. I want them golden and crispy. Once done, I remove them from the skillet. Now I can ladle the soup into bowls, top it with the crunchy Parmesan croutons, and finish with fresh basil leaves for a touch of color. To get the best flavor, roast your red peppers well. Charring them adds a deep taste. Use fresh ingredients like garlic and onion; they bring bright notes. Don't skip the smoked paprika; it adds a lovely warmth. If you want creaminess, add heavy cream after blending. Always taste your soup; adjust salt and pepper as needed. This simple step can elevate your dish. You can easily play with flavors. Try adding a pinch of cayenne for heat. Fresh herbs like thyme or rosemary can change the taste. For a zesty kick, squeeze in some lemon juice before serving. You can also mix in a splash of balsamic vinegar. Each tweak can make the soup feel new and exciting. Roasted red pepper soup pairs well with many sides. A simple green salad can add freshness. Grilled cheese sandwiches are classic and comforting. You could also serve it with crusty bread for dipping. A light white wine, like Sauvignon Blanc, complements the flavors well. Enjoy exploring these pairings to enhance your meal! {{image_2}} Store leftover roasted red pepper soup in an airtight container. This keeps it fresh for up to three days. Make sure to let the soup cool before sealing. If you have croutons, store them separately. They stay crisp longer that way. You can freeze the soup for up to three months. Use freezer-safe containers for best results. Leave some space at the top, as soup expands when frozen. Thaw in the fridge overnight before reheating. Avoid freezing croutons, as they will lose their crunch. Reheat soup on the stove over medium heat. Stir often to avoid burning. If the soup is too thick, add a splash of broth or water. For croutons, reheat in the oven for a few minutes to restore their crunch. Enjoy your warm, delicious soup just like when it was fresh! You can easily make this soup vegan. Just swap the heavy cream for coconut milk or a nut-based cream. This keeps the soup creamy and rich. For the croutons, use vegan cheese or skip the cheese altogether. Toss the bread in olive oil and season with salt and herbs. Toast them to golden perfection. Spices can change the flavor of your soup. Try adding a pinch of cayenne pepper for heat. Or, use thyme or rosemary for a more earthy taste. You can also mix in some cumin or curry powder for a unique twist. Each spice brings its own charm to the dish. Garnish your soup with fresh basil leaves for a pop of color. You can also drizzle some olive oil on top for added richness. Serve the soup with a side of crusty bread for dipping. For a fun touch, add a dollop of vegan sour cream or a sprinkle of chili flakes. These small additions can elevate your soup experience. Yes, you can use canned roasted red peppers. They save time and still taste good. Look for those packed in water or oil. Drain them before using. Canned peppers are softer and blend well. You might skip the roasting step. This keeps the soup quick and easy. If you want a lighter option, use half-and-half or coconut milk. Both add creaminess without being too rich. For a dairy-free choice, try unsweetened almond milk. You can also blend silken tofu for a thick texture. Each option gives a unique flavor to the soup. Roasted red pepper soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before placing it in the fridge. If you want it to last longer, consider freezing it. Yes, you can make this soup ahead of time. It tastes even better after the flavors meld. Prepare it a day or two in advance. Just reheat it on the stove before serving. This makes meal prep easy and saves time on busy days. Pair the soup with a fresh salad or a sandwich. Grilled cheese is a classic choice. You can also enjoy it with crusty bread for dipping. For an extra touch, add some fresh basil leaves on top. This adds color and a burst of flavor. You learned about making roasted red pepper soup, from gathering ingredients to storage. Each step, from prepping to blending, ensures great flavor. Try out optional spices for a twist. Pair it with croutons for crunch. Remember, you can freeze leftovers for later. Enjoy experimenting with variations to suit your taste. With these tips, you can create this soup with confidence!

Roasted Red Pepper Soup with Parmesan Croutons

Savor the rich flavors of Roasted Red Pepper Delight Soup with this easy recipe! Perfectly roasted red peppers blend with garlic, onion, and spices to create a warm, comforting dish. Serve it with crispy Parmesan croutons for an extra treat. Ready in just 50 minutes, it's an ideal choice for any meal. Click through to explore the full recipe and bring deliciousness to your table now! #RoastedRedPepperSoup #HealthyRecipes #SoupSeason #ComfortFood
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Ingredients
  

4 large red bell peppers, halved and seeds removed

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup heavy cream (optional)

Fresh basil leaves for garnish

4 slices of crusty bread (for croutons)

1/2 cup grated Parmesan cheese

Instructions
 

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.

    Place the halved red bell peppers on the baking sheet, skin side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for about 25 minutes, or until the skins are blistered and charred.

      Remove the peppers from the oven and let them cool slightly. Once cooled, peel off the charred skins and set the peppers aside.

        In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

          Add the minced garlic and cook for another minute until fragrant.

            Stir in the roasted red peppers, vegetable broth, smoked paprika, and dried oregano. Bring the mixture to a simmer and cook for 10 minutes.

              Use an immersion blender or transfer the soup to a blender in batches to puree until smooth. If desired, stir in the heavy cream for a richer texture. Adjust seasoning with salt and pepper to taste.

                For the croutons, preheat a small skillet over medium heat. Toss the bread slices with Parmesan cheese, then toast them in the skillet until golden and crispy, about 3-4 minutes on each side.

                  Ladle the roasted red pepper soup into bowls, top with the Parmesan croutons, and garnish with fresh basil leaves.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4