Signature Recipe
Creamy Roasted Red Pepper and Basil Soup
A velvety soup made with roasted red peppers and fresh basil, perfect for a comforting meal.
There’s something undeniably comforting about a warm bowl of soup, especially as the cooler months settle in. This delightful recipe showcases the vibrant flavors of roasted red bell peppers, which add a sweet smokiness to every spoonful. Paired with the aromatic essence of garlic and the gentle sweetness of onions, this dish becomes a symphony of taste that is both satisfying and nourishing.
The preparation is delightfully simple, making it perfect for both seasoned cooks and kitchen novices alike. In just 15 minutes of prep time, you’ll be slicing and dicing your way to a fragrant base that sets the stage for the main attraction—those luscious red peppers. Roasting them elevates their natural sweetness, transforming them into a velvety texture that will give your soup a rich and creamy finish.
As the ingredients simmer together, the irresistible aroma fills your kitchen, inviting everyone to gather around the table. The addition of fresh basil adds a bright, herbaceous note that cuts through the creaminess, creating a well-rounded dish that’s sure to impress. With just six straightforward steps, you can create a heartwarming meal that serves four—perfect for sharing with loved ones or enjoying as a solo treat.
Whether served as a starter or the main event, this soup embodies the essence of comfort food. So grab your blender and get ready to indulge in a bowl of warmth that not only satisfies the palate but also warms the heart.
Creamy Roasted Red Pepper and Basil Soup
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 4 large red bell peppers (roasted)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 bunch fresh basil (chopped)
- 2 tablespoons olive oil (for sautéing)
- to taste salt
- to taste black pepper
Steps
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and sauté for an additional minute until fragrant.
- Add the roasted red peppers and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the heavy cream and chopped basil. Season with salt and black pepper to taste.
- Heat the soup gently until warmed through, then serve hot.
General Notes
- Serves 4
- A velvety soup made with roasted red peppers and fresh basil, perfect for a comforting meal.