A hearty and spicy red pepper soup that's perfect for a cozy meal. This soup is rich in flavor and easy to prepare, making it a great choice for both weeknight dinners and special occasions.
Preparation time
20min
Cooking time
30min
Ingredients
4 Servings
- 0.5 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 3 garlic cloves
- 0.5 cup heavy cream
- 2 tablespoons olive oil
- 1 onion
- 4 red bell peppers
- 1 teaspoon salt
- 4 cups vegetable broth
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cut the red bell peppers in half and remove the seeds. Place them on a baking sheet, cut side down.
Step 3
Roast the peppers in the oven for 25-30 minutes, until the skins are blackened.
Step 4
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them cool for 15 minutes.
Step 5
Peel the skins off the peppers and chop the flesh.
Step 6
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Step 7
Add the minced garlic and cook for another minute.
Step 8
Add the roasted red peppers, vegetable broth, crushed red pepper flakes, salt, and black pepper to the pot.
Step 9
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Step 10
Use an immersion blender to puree the soup until smooth.
Step 11
Stir in the heavy cream and cook for another 5 minutes.
Step 12
Serve hot, garnished with additional crushed red pepper flakes if desired.