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To make this tasty soup, gather the following ingredients: - 4 large red bell peppers, roasted and peeled - 1 medium onion, diced - 3 cloves garlic, minced - 1 medium potato, peeled and cubed - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream) - 1 teaspoon smoked paprika - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish You can enhance the flavor with these optional ingredients: - A pinch of red pepper flakes for heat - A squeeze of fresh lemon juice for brightness - Some croutons for a crunchy texture - A dollop of yogurt for creaminess To make this soup, you will need: - A large pot for cooking - A sharp knife for chopping - A cutting board for prep - An immersion blender or regular blender for pureeing - Measuring cups and spoons for accuracy To roast the red peppers, you can use an open flame or an oven. If using an oven, place the peppers on a baking sheet. Roast them until they turn dark and charred. This may take about 20-30 minutes at 450°F. Once charred, place them in a bowl and cover with plastic wrap. Let them steam for around 10 minutes. This helps loosen the skins. When cooled, peel off the skins and remove the seeds. Now, you have sweet and smoky peppers for your soup. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion. Cook for about 5 minutes until it turns soft and translucent. Next, add 3 minced garlic cloves. Cook for another 1-2 minutes. The smell will be amazing! This step builds a great base for your soup. Add 1 medium cubed potato to the pot. Stir it for 3 minutes. Then, toss in the roasted red peppers you prepared earlier. Pour in 4 cups of vegetable broth. This will give your soup depth and flavor. Stir well to combine all the ingredients. Bring your mixture to a boil. Once boiling, reduce the heat to a simmer. Add 1 teaspoon of smoked paprika, 1 teaspoon of dried basil, and salt and pepper to taste. Cover the pot and let it simmer for 20 minutes. This allows the potatoes to become tender and the flavors to meld together nicely. After simmering, check if the potatoes are soft. If they are, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth, then return the soup to the pot. Stir in 1 cup of coconut milk or heavy cream. This adds a rich creaminess to your soup. Let it warm through for another 5 minutes. Taste the soup and adjust the seasoning if needed. Now, your soup is ready to serve! Ladle it into bowls and garnish with fresh basil leaves for a lovely finish. Roasting peppers is key to great flavor. Use fresh, ripe red bell peppers for the best taste. You can roast them over an open flame or in the oven. If using the oven, set it to broil. Place the peppers on a baking sheet and turn them every few minutes. You want them to char on all sides. Once charred, put them in a bowl and cover with plastic wrap. This makes peeling easier. Let them sit for about 10 minutes, then peel off the skins and remove the seeds. Taste is vital in cooking. The balance of flavors makes your soup shine. Start with a pinch of salt and pepper. After blending, taste the soup again. If it seems bland, add more salt or a squeeze of lemon juice. For a kick, add a dash of hot sauce or red pepper flakes. Remember, you can always add more, but you can’t take it out! For a creamier texture, use coconut milk or heavy cream. Coconut milk adds a nice sweetness. Make sure to stir it in after blending the soup. If you want it super smooth, blend longer. If you prefer a chunkier soup, blend only half of it. You can also add cooked potatoes for extra creaminess. Presentation matters! Use shallow bowls for serving. Ladle the soup in the center, leaving some space around it. Top with fresh basil leaves for a pop of color. You can drizzle some olive oil on top for a nice finish. For extra flair, add a sprinkle of smoked paprika or some croutons. This makes your dish look and taste gourmet! {{image_2}} You can easily make this soup vegan. Simply replace the coconut milk with almond or cashew milk. Both options give a nice creamy texture. You can also skip the heavy cream for a lighter touch. The rest of the soup stays the same. This keeps it rich in flavor and full of nutrients. Spices change the soup's flavor a lot. For a kick, try adding cayenne pepper or red pepper flakes. You can also use Italian herbs like oregano or thyme for a different twist. If you want a smoky flavor, add more smoked paprika. It makes the soup even better! If you don't have coconut milk, use heavy cream or Greek yogurt. These options keep the soup creamy. You can also try silken tofu blended until smooth for a dairy-free choice. Each option brings a unique taste and texture to the soup. Adjust the seasoning to fit your choice, and enjoy! To keep your one-pot roasted red pepper soup fresh, let it cool first. Pour it into airtight containers. Make sure to leave some space at the top. This allows for expansion if you freeze it. Store it in the fridge for up to three days. Always check for signs of spoilage before reheating. You can freeze this soup for longer storage. Use freezer-safe containers or bags. Label them with the date and contents. The soup can last for about three months in the freezer. To prevent ice crystals, remove as much air as possible from bags. When you’re ready to enjoy it, thaw overnight in the fridge. Reheat the soup on the stove over low heat. Stir it occasionally to keep it from sticking. You can also use a microwave. Pour it into a microwave-safe bowl and cover it loosely. Heat in short intervals, stirring in between. Make sure it's hot throughout before serving. If needed, add a splash of coconut milk for extra creaminess. Yes, you can use store-bought roasted red peppers. They save time and are easy to find. Just rinse and chop them before adding to your pot. This keeps the flavor strong and rich. To add spice, try adding a pinch of cayenne pepper or red pepper flakes. You can also mix in diced jalapeños for a fresh kick. Adjust the heat to match your taste. Roasted red pepper soup pairs well with crusty bread or grilled cheese. You may also serve it with a fresh salad for a balanced meal. These sides complement the soup's rich flavor. This recipe is already gluten-free! The main ingredients, like peppers and broth, do not contain gluten. Just check your vegetable broth for any added gluten. Absolutely! You can use yellow or orange bell peppers for a different flavor. For a smoky taste, try using poblano peppers. Each type will give the soup a unique twist. This article covered how to make a tasty one-pot roasted red pepper soup. You learned the key ingredients, steps for prep, and cooking methods. I shared tips on seasoning and making it creamy. You also discovered some fun variations and storage methods. In the end, this soup is simple, versatile, and rewarding to make. Dive in and enjoy your flavorful, homemade creation!

One-Pot Roasted Red Pepper Soup

Warm up your kitchen with this delicious creamy one-pot roasted red pepper soup! Made with roasted red bell peppers, garlic, and a touch of coconut milk, this comforting recipe is perfect for any occasion. Follow our easy steps to create a smooth and flavorful soup in just 45 minutes. Don’t miss out on this tasty dish - click through to explore the full recipe and learn how to impress your family and friends with a homemade delight!
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Ingredients
  

4 large red bell peppers, roasted and peeled

1 medium onion, diced

3 cloves garlic, minced

1 medium potato, peeled and cubed

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-dairy option)

1 teaspoon smoked paprika

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Prep the Peppers: If not pre-roasted, roast the bell peppers over an open flame or in the oven until charred. Once charred, place them in a bowl and cover with plastic wrap to steam for about 10 minutes. Then peel off the skins and remove the seeds.

    Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Cook the Base: Add the cubed potato to the pot and sauté for another 3 minutes before adding the roasted red peppers, alongside the vegetable broth.

        Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Add the smoked paprika, dried basil, salt, and pepper. Cover and let it simmer for 20 minutes, or until the potatoes are tender.

          Blend: Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, then return to the pot.

            Add Creaminess: Stir in the coconut milk (or heavy cream) and let the soup warm through for another 5 minutes. Adjust seasoning if necessary.

              Serve: Ladle the soup into bowls and garnish with fresh basil leaves.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4