Roasted Red Pepper Soup with Croutons

Ingredients

• 1 cup Jarred roasted red peppers, drained
• 2 cups Vegetable broth
• 2 cloves Garlic
• 1 tbsp Olive oil
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 2 slices Baguette or crusty bread
• 1/2 tsp Paprika (smoked or sweet)(optional)
• 1/8 tsp Red pepper flakes(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the garlic. Cut the bread into small cubes for croutons.

2. 2

   Cook (10 minutes): Heat olive oil in a small pot over medium heat. Add garlic and cook for 30–60 seconds until fragrant.

3. 3

   Add roasted red peppers and broth to the pot. Simmer gently for 6–8 minutes, then turn off the heat.

4. 4

   Blend the soup until smooth (use an immersion blender or carefully blend in batches). Season with salt, black pepper, paprika, and red pepper flakes if using. Heat through for 1–2 minutes if needed to reach serving temperature.

5. 5

   Toast croutons while the soup simmers: Spread bread cubes on a dry skillet or in the oven at 400°F/200°C for 5–7 minutes until crisp and golden.

6. 6

   Serve: Ladle soup into bowls and top with croutons.