Red Paprika soup | Roasted Red Pepper soup | Foodies heaven | Mansi

Preheat your oven to 450°F (230°C).

Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet.

Drizzle the peppers with 2 tablespoons of olive oil and roast in the oven for about 25-30 minutes, or until the skins are charred and blistered.

Remove the peppers from the oven and place them in a bowl, covering it with plastic wrap to steam for about 10 minutes.

Once cooled, peel the skins off the peppers and chop them roughly.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sauté for another minute until fragrant.

Stir in the roasted red peppers, 2 cups of vegetable broth, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

Stir in 1 cup of heavy cream and heat through, but do not boil. Adjust seasoning if necessary.

Serve hot, garnished with fresh basil.

Equipment Needed

Spice Level:

Dietary