Can I use jarred roasted red peppers instead of fresh?

You can, but trust me - fresh roasted peppers make all the difference. If you're in a pinch, drain jarred peppers well and add an extra 1/2 tsp smoked paprika to mimic that charred flavor. Just don't tell my grandma I suggested this shortcut.

How can I make this soup dairy-free?

Easy, Swap the heavy cream for full-fat coconut milk - it gives the same luxurious texture with a subtle sweetness that pairs beautifully with the roasted peppers. I've served this vegan version to dairy-loving friends who couldn't tell the difference. If you are interested in other vegan options, check out this chickpea butternut squash curry .

Can I freeze this winter vegetable soup?

Honestly, I don't recommend it. The cream tends to separate when thawed, and you lose that velvety texture that makes this soup so special. It keeps beautifully in the fridge for 3 days though - if it lasts that long.

What's the best way to get smooth soup?

An immersion blender is my weapon of choice - just blend right in the pot until silky smooth. If using a regular blender, work in batches and be careful with the hot liquid (that steam builds up fast). And whatever you do, don't skip peeling those roasted peppers - the skins never blend smoothly.

Creamy Roasted Red Pepper Soup Recipe: Velvety 4-Ingredient Perfection -

Name: Creamy Roasted Red Pepper Soup Recipe: Velvety 4-Ingredient Perfection
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: International
Ingredients: 4 large red bell peppers; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 2 cups vegetable broth; 1/2 cup heavy cream

Creamy Roasted Red Pepper Soup Recipe: Velvety 4-Ingredient Perfection

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A warm and creamy roasted red pepper soup perfect for cold days. This easy comfort food is packed with flavor and simple to make.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 4 servings
Category: Soup
Method: Roasting, Blending
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

4 large red bell peppers
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
2 cups vegetable broth
1/2 cup heavy cream

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Instructions

Preheat oven to 400°F (200°C).
Cut red peppers in half, remove seeds, and place on a baking sheet.
Roast peppers for 25 minutes until skins are charred.
Heat olive oil in a pot over medium heat.
Add onion and garlic, cook until soft.
Peel roasted peppers and add to the pot.
Add salt, pepper, smoked paprika, and vegetable broth.
Simmer for 15 minutes.
Blend soup until smooth.
Stir in heavy cream and serve warm.

Notes

Store leftovers in the fridge for up to 3 days.
For a lighter version, replace heavy cream with coconut milk.
Garnish with fresh herbs or croutons.

Find it online: https://recipeszest.com/creamy-roasted-red-pepper-soup-recipe/