Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, finely diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 (12 oz) jars roasted red peppers, drained and roughly chopped
  • 4 cups vegetable broth
  • 1 (14.5 oz) can crushed tomatoes
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium high heat. Add the diced onion and carrots, cooking for 6–8 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for 1 minute until the spices smell toasted and fragrant. Note: Don't let the garlic brown too much or it'll turn bitter.
  3. Add the chopped roasted red peppers, crushed tomatoes, and vegetable broth. Stir well, scraping any browned bits from the bottom of the pot.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  5. Remove the pot from heat. Use an immersion blender to puree the Spicy Red Pepper Soup until it reaches a velvety consistency.
  6. Stir in the heavy cream and lemon juice. Taste and adjust salt or cayenne if you want a bigger punch.
  7. Return to low heat for 2 minutes until the soup is steaming and warm.
  8. Ladle into bowls and serve immediately.