Roasted Red Bell Pepper Soup
There’s nothing like a nice warm bowl of soup during those cold winter months to warm the soul. Winter time has always been my favorite time of the year and when it gets too cold a nice bowl of soup helps warm the heart. This roasted red bell pepper soup will do the job each time. Give it a try and let me know what you think!
Ingredients
6 Red Bell Peppers
1 Medium Onion
5 Garlic Cloves
3/4 cup Heavy Cream
Kosher Salt
Black Pepper
Onion Powder
Garlic Powder
Smoked Paprika
Cayenne Pepper (optional)
Preheat oven to 400 degrees.
Wash red bell peppers.
Place onion, bell peppers, and garlic cloves on a large baking sheet with parchment paper. Drizzle olive oil on top.
Roast vegetables for 35-45 minutes or until all vegetables have a nice char on them.
Once finished, remove stem and seeds from bell peppers.
In a blender, add the bell peppers, onion, and garlic cloves along with the heavy cream.
Blend until there’s a smooth consistency.
In a medium size sauce pan add soup and heat on medium low.
Season with (1) tablespoon each of the “Spices” listed above. Adjust seasoning based on taste.
Allow soup to simmer for 10-15 minutes.
Serve with rustic bread and enjoy!
