Ohhh yes — Creamy Roasted Red Pepper Soup 🫑🍲 is bold, velvety, and just the right kind of cozy-meets-elevated. It’s got that deep, fire-kissed flavor, silky texture, and color that looks gorgeous in a bowl. Whether it’s a rainy day or a dinner party, this soup slays gently 🔥🫶
🫑 Creamy Roasted Red Pepper Soup
Ingredients:
- 4 red bell peppers, roasted & peeled (jarred works too!)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped (adds a little natural sweetness)
- 2 tbsp olive oil
- 2 cups veggie broth
- ½ cup unsweetened coconut milk or heavy cream
- 1 tsp smoked paprika
- Salt & pepper to taste
- Optional: a splash of balsamic vinegar or lemon juice for brightness
- Garnish ideas: fresh basil, a swirl of cream, croutons, chili oil drizzle 🌿🥄
Instructions:
- Roast the peppers (if using fresh):
Broil until charred on all sides, place in a covered bowl for 10 mins, then peel & chop. - Sauté the base:
In a pot, heat olive oil. Add onion, garlic, and carrot. Cook until soft and fragrant (about 7–8 mins). - Add the peppers & broth:
Toss in roasted red peppers, paprika, salt & pepper. Pour in broth and simmer for 15–20 mins. - Blend it silky:
Use an immersion blender (or regular blender in batches) to puree until smooth. - Cream it up:
Stir in coconut milk or cream. Simmer a few more minutes. Adjust seasoning. - Serve hot:
Pour into bowls and top with swirls, herbs, or a little crunchy something for ✨texture✨.
Serving Vibe:
Big bowl, thick slice of crusty bread, rainy day playlist in the background. It’s giving Netflix and ladle, if you will 🍞🎧📺
Want a reel with the roasted-to-blended-to-swirled drama? Or a moody caption for this flame-colored comfort bowl? I’m here for it 🔥💬
