Description
This Roasted Red Pepper Soup is a vibrant, comforting dish featuring sweet roasted bell peppers, fresh herbs, and a creamy touch of Greek yogurt. Perfectly seasoned and pureed to a silky texture, it’s an easy and flavorful soup that’s ideal for a cozy meal any time of year.
Ingredients
Scale
Produce
- 1 large onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, chopped
- 2 tablespoons fresh basil leaves, plus more for serving
- 1 tablespoon fresh thyme
Pantry
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 12-ounce jars roasted bell peppers, drained (about 4 peppers)
- 1 28-ounce can crushed tomatoes
- 4 cups low sodium vegetable broth
Dairy
- ¼ cup Greek yogurt
Instructions
- Sauté Vegetables: Heat the olive oil in a large heavy-bottom pot over medium heat. Add the chopped onions, carrots, and celery and cook until they are soft and translucent, about 5 minutes. Season with salt, black pepper, and crushed red pepper to build the base flavor.
- Add Aromatics and Peppers: Stir in the chopped garlic, fresh basil leaves, fresh thyme, and drained roasted red peppers. Continue to cook for 1 to 2 minutes until the mixture is fragrant, releasing the herbs’ and peppers’ flavors.
- Simmer Soup: Pour in the crushed tomatoes and low sodium vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30 minutes. This allows the flavors to meld and deepen.
- Puree the Soup: Turn off the heat and use an immersion blender to puree the soup directly in the pot until it’s smooth and fully blended. This creates a creamy, velvety texture without chunks.
- Finish with Greek Yogurt and Serve: Stir in the Greek yogurt to add creaminess and a subtle tang. Serve the soup hot garnished with extra torn fresh basil leaves for a fresh herbal note.
Notes
- You can substitute fresh roasted peppers if preferred, either homemade or store-bought.
- For a vegan version, omit the Greek yogurt or use a dairy-free alternative.
- Adjust the crushed red pepper to control the spiciness level according to your taste.
- Use low sodium broth to manage salt levels in the dish.
- For extra richness, a splash of cream or coconut milk can be added instead of Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: roasted red pepper soup, creamy red pepper soup, healthy vegetable soup, vegetarian soup, Mediterranean soup, pureed soup
