Roasted Red Pepper Soup
This comforting Roasted Red Pepper Soup is perfect for cozy nights! A must-try that warms the heart and tummy.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 carrots chopped
- 3 stalks celery diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 2 cloves garlic minced
- 2 tablespoons fresh basil torn, plus more for garnishing
- 1 tablespoon fresh thyme
- 2 jars roasted red bell peppers drained (12 oz each, about 4 peppers)
- 1 can crushed tomatoes with juices (28 oz)
- 4 cups vegetable broth
- 1/4 cup Greek yogurt
Instructions
- In a large heavy pot, warm the olive oil over medium heat. Add the diced onion, chopped carrots, and celery, cooking until they’re tender and translucent, about 5 minutes. Season with salt, black pepper, and crushed red pepper.
- Next, stir in the minced garlic, torn basil, thyme, and the roasted bell peppers, cooking for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a boil. Then, lower the heat and let it simmer for about 30 minutes.
- Once done, remove from heat. Use an immersion blender to puree the soup until smooth and creamy. Finally, mix in the Greek yogurt until well combined.
- Serve hot, garnished with fresh torn basil.