Roasted Red Pepper & Garlic Soup

Ingredients

• 12 oz Roasted red peppers (jarred), drained
• 2 cloves Garlic
• 2 cups Vegetable or chicken broth
• 2 tbsp Heavy cream (or half-and-half)
• 1 tbsp Olive oil(optional)
• 1 tsp Smoked paprika
• to taste Kosher salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic. If the peppers are in oil, drain them well.

2. 2

   Cook (10 minutes): In a small pot, warm olive oil (if using) over medium heat and sauté the garlic for about 30–60 seconds until fragrant.

3. 3

   Add the roasted red peppers and broth. Simmer gently for about 8–10 minutes, then turn off the heat.

4. 4

   Blend: Carefully blend the soup until smooth (use a blender or immersion blender). Stir in the cream and smoked paprika.

5. 5

   Warm and season: Return to low heat for 1–2 minutes to warm through, then season with salt and black pepper to taste. Serve hot.