Roasted Red Pepper Soup

Based on your request, I've created a straightforward and flavorful recipe for a Roasted Red Pepper, Sauteed Onion, and Carrot Oregano Soup. This recipe is easily adaptable to be vegan or creamy, depending on your preference.

Roasted Red Pepper, Onion, and Carrot Soup with Oregano

This soup combines the sweetness of roasted peppers and carrots with the aromatic touch of oregano. You can roast your own red peppers for a deeper, smokier flavor, or use high-quality jarred roasted red peppers to save time.

• Prep time: 15 minutes (if using jarred peppers)

• Cook time: 40 minutes

• Total time: 55 minutes

• Servings: 4-6

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Ingredients

For the Soup Base:

• 2-3 large red bell peppers (freshly roasted, see instructions below) OR 1 jar (approx. 24 oz) roasted red peppers, drained and chopped.

• 2 tablespoons olive oil (for sautéing).

• 1 large onion, chopped (yellow or red).

• 3 large carrots, peeled and chopped or sliced.

• 3-4 cloves garlic, minced.

• 4 cups vegetable broth (or chicken broth, if preferred).

• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, finely chopped).

• 1/2 teaspoon paprika (optional, for added depth).

• Salt and freshly ground black pepper, to taste.

Optional Add-ins (for creaminess):

• 1/2 cup heavy cream, coconut milk, or cashew cream (stirred in at the end).

Garnish Ideas:

• Fresh oregano leaves

• Red pepper flakes

• A drizzle of olive oil or heavy cream

• Toasted pumpkin seeds or croutons

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Instructions

Step 1: Prepare the Roasted Red Peppers (if using fresh)

Skip this step if using jarred peppers.

1. Preheat oven to 450°F (230°C) or set your broiler to high.

2. Cut peppers in half lengthwise, and remove the stems, seeds, and internal membranes.

3. Place peppers face down on a foil or parchment-lined baking sheet. Drizzle with a little olive oil and sprinkle with salt.

4. Roast for 20-30 minutes, or until the skins are blackened and charred.

5. Remove from oven and immediately place the peppers in a bowl and cover with plastic wrap, or in a sealed paper bag. Let them steam for 10-15 minutes. This makes the skins easy to peel.

6. Peel the skins off and roughly chop the roasted pepper flesh.

Step 2: Saute the Vegetables

1. Heat olive oil in a large pot or Dutch oven over medium heat.

2. Add the chopped onion and carrots. Cook, stirring occasionally, until the onions are soft and translucent, and the carrots have softened slightly, about 10-12 minutes.

3. Add the minced garlic, dried oregano, and paprika (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 3: Simmer the Soup

1. Add the roasted red peppers (homemade or drained/chopped jarred) and the vegetable broth to the pot.

2. Stir well to combine.

3. Bring to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 20 minutes, or until the carrots are completely fork-tender.

Step 4: Blend and Finish

1. Puree the soup until smooth and creamy. You can use an immersion blender directly in the pot, or carefully transfer the soup in batches to a stand blender.

2. Return to low heat. If using heavy cream or a dairy-free alternative, stir it in now until warmed through.

3. Season with salt and pepper to taste. Adjust the consistency with more broth if you prefer a thinner soup.

Step 5: Serve

• Ladle the soup into bowls. Garnish with fresh oregano leaves, a drizzle of olive oil, and a sprinkle of red pepper flakes if you like a little heat.