Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 32 oz roasted red peppers, drained and roughly chopped
  • 4 cups vegetable or chicken broth
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp balsamic vinegar
  • ½ cup heavy cream
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter in a pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and fragrant.
  2. Stir in the minced garlic and smoked paprika, cooking for another 60 seconds until the garlic is golden.
  3. Stir in the tomato paste and cook for 2 minutes to caramelize the sugars.
  4. Add the chopped roasted red peppers and the broth. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Cover and simmer for 20 minutes, allowing the flavors to meld.
  6. Remove the pot from heat and stir in the balsamic vinegar.
  7. Use an immersion blender to puree the soup directly in the pot until completely smooth.
  8. Stir in the heavy cream and heat through for 2 minutes on low, ensuring the soup does not boil.
  9. Taste and adjust salt and pepper as needed. Garnish with fresh parsley.