Roasted Red Pepper and Walnut Soup
This vibrant and creamy roasted red pepper and walnut soup is a delightful blend of flavors and textures. The smokiness of the roasted peppers combined with the richness of walnuts creates a comforting dish that's perfect for any season.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 4 large red bell peppers
- 1 cup walnuts, toasted
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
Instructions
- 1. Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds, and place them cut-side down on a baking sheet.
- 2. Roast the peppers in the preheated oven for 20-25 minutes, or until the skin is blistered and charred. Remove and let cool.
- 3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute.
- 4. Once the peppers have cooled, peel off the skin and chop them into smaller pieces. Add the roasted peppers, toasted walnuts, and vegetable broth to the pot with the onions and garlic.
- 5. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream, season with salt and pepper, and heat through before serving.
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