Why You’ll Love This 2L Recipe:
🔥 Smoky & Sweet Flavor: Charred peppers meet ripe tomatoes
🧀 Optional Cheese Twist: Swirl in feta or goat cheese at the end
❄️ Freezer-Friendly: Stores perfectly for quick weekday lunches

Ingredients (Fills 2L Soup Maker):
▢ 4 large red bell peppers (about 2 lbs), halved and seeded
▢ 1 can (28oz/800g) whole peeled tomatoes
▢ 1 medium onion, chopped
▢ 3 garlic cloves
▢ 3 cups (720ml) vegetable broth
▢ 1 tsp smoked paprika
▢ ½ cup (120ml) heavy cream or coconut milk
▢ 2 tbsp olive oil
▢ Salt & black pepper to taste
▢ Fresh basil for garnish

Instructions:
1️⃣ Roast Peppers First (20 mins):
• Toss pepper halves with 1 tbsp oil, salt & pepper
• Roast at 450°F (230°C) skin-side up until charred (~20 mins)
• Remove skins when cool (pro tip: seal in a bowl with plastic wrap to steam off skins easily)

2️⃣ Soup Maker Magic:
• Add roasted peppers + all remaining ingredients (except cream)
• Select SMOOTH mode (30 mins)

3️⃣ Finish & Serve:
• Stir in cream
• Top with croutons, fresh basil, and a drizzle of olive oil

Meal Prep Hack:
➡️ Freeze in 2-cup portions – reheats perfectly in the REHEAT mode!

Reader’s Choice:
"Do you prefer your red pepper soup spicy (add cayenne!) or sweet (add a carrot)? Comment below!"

Why This Works for 2L:
• Peppers reduce significantly when roasted
• Canned tomatoes ensure consistent flavor year-round
• Cream added last prevents separation