Roasted Red Pepper Soup Recipe
Easy roasted red pepper soup made with tomatoes, carrots, fresh herbs, and Greek yogurt. Everything simmers in one pot before blending smoothly.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots chopped
- 3 celery stalks chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 garlic cloves chopped
- 2 tablespoons fresh basil leaves plus more for serving
- 1 tablespoon fresh thyme
- 2 12-ounce jars roasted bell peppers drained (about 4)
- 1 28-ounce can crushed tomatoes
- 4 cups low sodium vegetable broth
- ¼ cup Greek yogurt
Instructions
- Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper.
- Add the garlic, basil, thyme, and roasted red peppers, and cook until fragrant, 1–2 more minutes.
- Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.
- Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the greek yogurt until well combined. Serve with fresh torn basil.
Video
Notes
My Top Tip: Blend the roasted red pepper soup for a little longer than seems necessary. The carrots, celery, and red pepper skins can leave small pieces behind. Moving the immersion blender around the entire pot, around the bottom and sides, helps get the soup evenly smooth.
Storage: Store leftover roasted red pepper soup in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing: For the best texture, freeze the roasted red pepper soup before adding the Greek yogurt. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, reheat, then stir in the Greek yogurt after taking it off the heat.
Nutrition
Calories: 58kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 0.4mg | Sodium: 414mg | Potassium: 137mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3525IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 0.4mg
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