Roasted Red Pepper Soup with Garlic and Basil
Ingredients
- 6 large red bell peppers
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon red chili flakes (optional for heat)
- ½ cup fresh basil leaves, roughly chopped
- 2 tablespoons tomato paste (optional for extra depth)
- ¼ cup heavy cream or coconut milk (optional for creaminess)
Instructions
- Roast the Peppers: Preheat your oven to 425°F (220°C). Place the red peppers on a baking sheet and drizzle lightly with olive oil. Roast for 25-30 minutes until skins are charred and blistered. Remove and place in a covered bowl to steam for 10 minutes, making it easier to peel.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent (5-6 minutes). Add minced garlic and cook for another 1-2 minutes until fragrant.
- Prepare the Soup Base: Peel the roasted peppers and remove stems and seeds. Add the peppers, vegetable broth, tomato paste (if using), salt, pepper, smoked paprika, and red chili flakes to the pot. Bring to a simmer for 10 minutes.
- Blend the Soup: Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer in batches to a blender and puree.
- Finish with Basil and Cream: Return the soup to low heat. Stir in fresh basil and cream/coconut milk if using. Adjust seasoning to taste.