Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 24 oz roasted red peppers, drained and roughly chopped
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tbsp balsamic vinegar
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and carrots, cooking for 8–10 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red and smells toasted.
  3. Stir in the chopped roasted red peppers, smoked paprika, salt, and black pepper.
  4. Pour in the vegetable broth, stirring to scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
  5. Remove the pot from heat and use an immersion blender to process the soup until completely smooth.
  6. Stir in the heavy cream and balsamic vinegar. Return to low heat for 2 minutes without letting it boil.
  7. Garnish with chopped fresh parsley before serving.