# Winter Roasted Red Pepper Soup with Basil Oil: A Heartwarming Delight
## Introduction
A spoonful of vibrant winter warmth is what you get with every spoonful of Winter Roasted Red Pepper Soup with Basil Oil. This wonderfully comforting dish packs in the flavorful punch of roasted red bell peppers along with the unique brightness of basil oil. Add a touch of smokiness from the paprika, and your taste buds will truly be in for a treat.
## Why Make this Recipe
Are you yearning for a hot and hearty soup dish that can be prepared quickly and easily at home? You’ve found it! A bowl of Winter Roasted Red Pepper Soup with Basil Oil creates magic out of fresh ingredients and delivers a meal that is not only delicious but also packed with essential nutrients. Moreover, this recipe accommodates vegetarian diets and can easily be made vegan by using coconut milk instead of heavy cream.
## How to Make Winter Roasted Red Pepper Soup with Basil Oil
The process of making this soup at home is as straightforward as it gets. You start by roasting the peppers and sautéing the onion and garlic in a pan. Blend the ingredients to a smooth consistency, add seasoning and cream, simmer a bit, and voila! Your soup is ready.
## Ingredients
Don’t let the simplicity of the ingredients fool you. The key to this soup is the layers of flavors you extract from such humble ingredients as bell peppers and onions.
– 4 large red bell peppers
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 3 cups vegetable broth
– 1 cup coconut milk or heavy cream
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh basil leaves for garnish
– Basil oil
– 1/2 cup fresh basil leaves
– 1/4 cup olive oil
– Pinch of salt
## Directions
I’ve detailed the steps in the recipe above. Start with roasting the peppers in the oven. While they roast, sauté the onions and garlic. Later, blend the peppers and the sautéed veggie mix to a smooth consistency before adding the broth and spices. Finally, while the soup simmers, prepare the basil oil to drizzle on top before serving.
## How to Serve Winter Roasted Red Pepper Soup with Basil Oil
Serve this soup hot, straight from the stove. Garnish it with a drizzle of home-made basil oil, fresh basil leaves, and a side of crusty bread.
## How to Store Winter Roasted Red Pepper Soup with Basil Oil
Store any leftovers in an airtight container in the fridge. Be sure to enjoy them within 3-5 days. Just reheat over medium heat, adding a splash of water if necessary to loosen the consistency.
## Tips to Make Winter Roasted Red Pepper Soup with Basil Oil
When roasting the peppers, don’t rush it. Let them char and blacken completely. This mellows out their sharpness and adds a smoky flavour to the soup. Use fresh ingredients as much as possible for best results.
## Variation
If you want to give this soup a spicy twist, you can roast a couple of jalapenos along with the bell peppers. Or swap the basil oil for chili oil for an extra kick.
## FAQs
**1. Could I use a different type of pepper for this soup?**
Yes, yellow or orange bell peppers would work just as well. However, they might alter the final color of the soup.
**2. Can I use dried basil leaves instead of fresh?**
Fresh basil leaves are recommended for the freshest flavors.
**3. What can I use as a substitute for smoked paprika?**
Regular paprika can be used instead, but the soup will lack the smoky flavor. You might consider adding a drop of liquid smoke to compensate.
Gear up for a cozy experience, put on your apron, gather your ingredients, and let’s get cooking! Warmth, comfort, and delightful flavors are just a stir away.