Roasted Red Pepper and Potato Soup

This roasted red pepper and potato soup is a warm and comforting dish that is perfect for chilly days. The combination of roasted red peppers and creamy potatoes creates a flavorful and hearty soup that is sure to please your taste buds. This easy-to-make recipe is a great option for a cozy night in or a family dinner.

Ingredients

• 4 red bell peppers
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 large potatoes, peeled and diced
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh parsley for garnish

Directions

1. Preheat the oven to 400°F. Place the red bell peppers on a baking sheet and roast until charred, about 20 minutes. Remove from the oven, let cool, then peel and chop.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
3. Add the roasted red peppers, vegetable broth, potatoes, paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until potatoes are tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
5. Stir in the heavy cream if using, and adjust seasoning if necessary.
6. Serve the soup hot, garnished with fresh parsley.
7. Enjoy!

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