Velvet Ember Soup — now that is a name that tastes like autumn wrapped in a velvet blanket 🍅🔥🌶️ Imagine a smooth, silky bisque made from fire-roasted red peppers, ripe tomatoes, and a touch of smoked paprika — rich, warming, and just a little dramatic (in the best way).
🔥 Velvet Ember Soup
A creamy, cozy bisque of roasted red peppers and tomatoes with smoky undertones and a velvety finish. Comfort food with a little firelight glow.
Ingredients (serves 4):
- 2 red bell peppers, halved and seeded
- 4 large tomatoes (or 1 can fire-roasted tomatoes)
- 1 small onion, chopped
- 2 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp chili flakes (optional for heat)
- 2 cups vegetable broth
- 1/2 cup coconut milk or cream (for velvet vibes)
- Salt & pepper to taste
- Optional: fresh basil, swirl of yogurt, or croutons for topping
Instructions:
- Roast the Base:
Place bell peppers (skin side up), tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast at 425°F (220°C) for 25–30 mins, until charred and soft. - Blend It Smooth:
Transfer roasted veggies to a blender with smoked paprika, chili flakes, and broth. Blend until silky. Add coconut milk or cream and blend again. - Simmer the Magic:
Pour into a pot and gently simmer for 10–15 mins to deepen the flavor. Taste and adjust seasoning. - Serve Warm & Glowing:
Ladle into bowls and swirl with more cream or yogurt. Top with basil ribbons, cracked pepper, or crispy croutons.
✨ Caption Idea:
“Smoky, silky, and soul-warming — Velvet Ember Soup tastes like a bonfire sunset in a bowl. 🍅🔥🌿”
📸: A moody overhead shot with soup swirled in cream, a piece of crusty bread on the side, maybe a flickering candle nearby for ambiance.
Want a grilled cheese pairing? Or a spicy chipotle twist? I’ve got you covered 🔥🫶
