Creamy Roasted Red Pepper Soup
Silky smooth soup that is creamy, slightly spicy and all around comforting! A staple at my house!
Ingredients:
1/4 cup butter
1 large spanish onion, chopped
2-3 cloves of garlic, minced
2-3 sprigs of fresh basil, remove leaves and throw away stems
4-5 roasted and peeled red peppers, drained and rinsed (I buy the peppers already roasted and peeled in jars -- ensure they are preserved in water and vinegar, not oil)
1 box of broth, any flavour will work
1/4 tsp smoked paprika
1 cup heavy cream
Sea salt and pepper, to taste
Directions:
In a large pot over high heat melt butter until butter is browned. Immediately add garlic and onions to prevent butter from burning and reduce to medium heat. Stir frequently until onions are carmelized, about 30 minutes over medium heat.
Add basil, roasted red peppers and broth. Blend using a hand-held blender or food processor or regular blender until smooth. Return soup mixture back into pot, and add in paprika, cream and season with salt and pepper, cook over low heat, frequently stirring (to prevent cream from curdling) for 30 minutes. Serve and enjoy with your favourite crusty bread! Enjoy!
Ingredients:
1/4 cup butter
1 large spanish onion, chopped
2-3 cloves of garlic, minced
2-3 sprigs of fresh basil, remove leaves and throw away stems
4-5 roasted and peeled red peppers, drained and rinsed (I buy the peppers already roasted and peeled in jars -- ensure they are preserved in water and vinegar, not oil)
1 box of broth, any flavour will work
1/4 tsp smoked paprika
1 cup heavy cream
Sea salt and pepper, to taste
Directions:
In a large pot over high heat melt butter until butter is browned. Immediately add garlic and onions to prevent butter from burning and reduce to medium heat. Stir frequently until onions are carmelized, about 30 minutes over medium heat.
Add basil, roasted red peppers and broth. Blend using a hand-held blender or food processor or regular blender until smooth. Return soup mixture back into pot, and add in paprika, cream and season with salt and pepper, cook over low heat, frequently stirring (to prevent cream from curdling) for 30 minutes. Serve and enjoy with your favourite crusty bread! Enjoy!
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