Creamy Roasted Red Pepper Soup

Ingredients

• 4 large red bell peppers
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh basil, chopped

Instructions

1. Preheat oven to 425°F. Cut red peppers in half, remove seeds, and place cut-side down on a baking sheet.
2. Roast peppers for 25-30 minutes until skin is blackened and charred.
3. Remove peppers from oven and place in a covered bowl for 10 minutes to steam.
4. Peel off the charred skin and chop the roasted peppers into chunks.
5. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Add roasted red peppers and vegetable broth to the pot. Bring to a simmer.
8. Simmer for 10 minutes to blend flavors.
9. Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.
10. Stir in heavy cream, salt, black pepper, and cayenne pepper.
11. Heat through for 2-3 minutes without boiling.
12. Remove from heat and stir in balsamic vinegar.
13. Ladle into bowls and garnish with fresh basil before serving.

Notes

• An immersion blender makes pureeing easier and reduces cleanup compared to a regular blender.
• To save time, use jarred roasted red peppers instead of roasting fresh peppers yourself.
• For a lighter version, substitute Greek yogurt or sour cream for heavy cream.
• Soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
• If soup is too thick after cooling, thin with additional broth or cream when reheating.
• Wear gloves when handling charred peppers to avoid staining your hands.