Elevate your soup game with this luxurious and velvety roasted red pepper soup topped with crunchy, golden-brown croutons. Perfect for cozy nights in or a dinner party with friends, this soup is sure to impress even the pickiest of eaters.
Ingredients:
– 4 large red bell peppers
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 slices of bread, cubed
– 2 tbsp olive oil
– 1/2 tsp dried basil
– 1/2 tsp garlic powder
Instructions:
1. Preheat your oven to 450°F. Place the whole bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let cool. Peel off the skins, remove the seeds and chop the peppers into large chunks.
2. In a large pot, heat some oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
3. Add the roasted red peppers, vegetable broth, heavy cream, smoked paprika, salt, and pepper to the pot. Bring to a simmer and cook for 15-20 minutes.
4. Using an immersion blender, blend the soup until smooth and creamy. Adjust seasoning if necessary.
5. To make the crispy croutons, preheat your oven to 350°F. In a bowl, toss the cubed bread with olive oil, dried basil, garlic powder, salt, and pepper. Spread the croutons on a baking sheet and bake for 15-20 minutes, or until golden and crispy.
6. Serve the roasted red pepper soup hot, topped with a generous amount of crispy croutons. Enjoy!
