Description
Discover how to make a delicious Roasted Red Pepper Soup that will warm your soul. This easy recipe is perfect for cozy nights in. Click now to learn more!
Ingredients
- – 1 tablespoon olive oil (15 ml)
- – 1 large onion, chopped
- – 2 carrots, chopped
- – 3 celery stalks, chopped
- – 1 teaspoon (5 ml) salt
- – 1/2 teaspoon (3 ml) black pepper
- – 1/4 teaspoon (1 ml) crushed red pepper
- – 2 garlic cloves, chopped
- – 2 tablespoons (30 ml) fresh basil leaves, plus more for serving
- – 1 tablespoon (15 ml) fresh thyme
- – 2 12-ounce jars roasted bell peppers, drained (about 4)
- – 1 28-ounce can crushed tomatoes with juices
- – 4 cups (960 ml) low sodium vegetable broth
- – 1/4 cup (60 ml) Greek yogurt
Instructions
- Warm the olive oil in a large, heavy-bottomed pot over medium heat. Introduce the chopped onion, carrots, and celery, allowing them to cook until they become soft and translucent, approximately 5 minutes. Sprinkle with salt, black pepper, and crushed red pepper.
- Incorporate the garlic, basil, thyme, and roasted red peppers, cooking until their aroma develops, about 1-2 more minutes.
- Pour in the crushed tomatoes along with their juices and the vegetable broth, bringing the mixture to a boil. Lower the heat and let it gently simmer for 30 minutes.
- Switch off the heat. Use an immersion blender to blend the soup until it is smooth and fully mixed. Mix in the Greek yogurt until it is thoroughly combined. Garnish with fresh basil leaves before serving.
Notes
- Chop vegetables into small, uniform pieces for a smoother soup texture.
- Adjust crushed red pepper to taste for desired level of spiciness.
- Enhance flavor with balsamic vinegar or grated Parmesan cheese before serving.
