A delightful and creamy roasted red pepper soup that is both comforting and flavorful.
Melt the butter in a large saucepan over medium heat.
Using unsalted butter allows you to control the salt level in the soup.
Add the roasted red bell peppers, onion, and garlic to the saucepan and sauté until softened.
Cut the vegetables into even pieces for uniform cooking.
Stir in the rice and vegetable broth, and bring to a boil. Reduce the heat and simmer until the rice is tender.
Simmering allows the flavors to meld together beautifully.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a standard blender to avoid spills.
Strain the soup back into the saucepan and stir in the heavy cream and black pepper. Heat gently.
Do not boil after adding the cream to prevent curdling.
Serve the soup warm, garnished with a drizzle of cream or fresh herbs.
Serve with crusty bread for a complete meal.
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