Roasted Pepper Cream Soup

Roasted bell pepper cream soup is a flavorful, healthy, and quick dish, ideal for adding a touch of taste to cool days. This simple recipe transforms roasted peppers into a delicious creamy soup, perfect as an appetizer or even as a main course, served alongside crunchy croutons. Here’s how to achieve the perfect roasted bell pepper cream soup, step by step.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients:
- 4 bell peppers (preferably red or yellow for a sweeter taste)
- 1 medium onion
- 4 cloves of garlic
- 2 liters of vegetable broth (or water, but vegetable broth will enhance the flavor)
- 2-3 tablespoons of olive oil
- Salt and red pepper, to taste

Step 1: Roasting the peppers
Start by preparing the peppers. Preheat the oven to 220°C. Place the peppers on a baking tray lined with parchment paper. Roast them for 20-25 minutes, turning occasionally, until the skin becomes brown and starts to peel off. This process will enhance the natural flavor of the peppers and give your soup a velvety texture.

Step 2: Peeling the peppers
Once the peppers are roasted, take them out of the oven and place them in a bowl, covering them with a damp towel or plastic wrap. This will help improve the peeling process. Let them cool for about 10 minutes, then peel off the skin, seeds, and stems. Cut them into smaller pieces to ease the cooking process.

Step 3: Preparing the soup
In a large pot, add the olive oil and sauté the finely chopped onion over medium heat for 5-7 minutes until it becomes translucent. Add the crushed garlic and continue to cook for another 1-2 minutes, being careful not to burn it. These ingredients will form the ideal flavorful base for the soup.

Step 4: Adding the ingredients
Add the roasted peppers to the pot, stirring to combine the ingredients. Pour in the vegetable broth and let the soup simmer on low heat for 10-15 minutes to allow the flavors to meld. If you prefer a thinner soup, you can add more vegetable broth.

Step 5: Blending the soup
After the soup has simmered, use an immersion blender to puree everything until you achieve a creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Make sure to leave space for steam to avoid accidents.

Step 6: Seasoning
Season the soup with salt and red pepper to taste. Mix well and, if desired, you can add a drizzle of olive oil for extra flavor.

Serving:
Serve the roasted bell pepper cream soup warm, alongside crunchy croutons or olives for a contrast of textures. You can garnish it with fresh basil or parsley leaves for a more appetizing appearance.

Variation suggestion:
If you want to add a spicy note, you can include a hot pepper along with the bell peppers or add some spices like smoked paprika or cumin.

This roasted bell pepper cream soup is not only a tasty dish but also a healthy option, full of vitamins. Perfect for family meals or to impress guests, the recipe can easily be adapted to your preferences. Enjoy every spoonful!