Creamy Roasted Red Pepper Soup

Caution: ⚠️ VERY HOT! 🥵 This Roasted Red Pepper Soup will knock your cold/flu right out of your system! Bell peppers are loaded with Vitamin C, which is essential to keep your immune system in tact! Creamy, sweet, and spicy all together this soup topped with crispy croutons is the perfect lunch on a cold, winter day!

Ingredients:

Bell peppers, large or mini ( I used a mix of red, yellow, and orange)
3 cups of vegetable broth
1 white onion
1/2 cup of heavy cream or coconut cream
Olive oil
1 chilli pepper
1 whole garlic bb
Seasoning: parsley, oregano, basil, salt, pepper, and paprika
Sourdough bread, cut in pieces
Tablespoon of butter

Set your oven to 400. Wash and cut bell peppers, remove the seeds. Cut up white onion and garlic bulb, remove the skin. Add everything to the baking sheet with a drizzle of olive oil and spices, toss everything together with your hands. Place in the oven and roast for 25 minutes or until you see some charred bits on the peppers. Once roasted, add peppers into a blender and blend until creamy. If too thick, slowly add in some water. Remove from the blender into a saucepan, start to simmer the mixture on medium heat. Add vegetable broth and combine. Simmer for about 15 minutes and add in heavy cream. Simmer for another 15 minutes. Remove for heat and add into bowl. Top with dried parsley and basil. Top with croutons and a spoonful of heavy cream.

To make homemade croutons, cut up pieces of your choice of bread. Heat up skillet with butter and sauté the bread pieces until brown and crispy.