Roasted Red Pepper Soup Recipe

Introduction

This Roasted Red Pepper Soup is a vibrant and comforting dish perfect for any season. Rich with roasted peppers, fresh herbs, and a creamy finish from Greek yogurt, it delivers bold flavors in every spoonful. It’s easy to prepare and makes a wonderful starter or light meal.

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 jars (12 ounces each) roasted bell peppers, drained (about 4 peppers)
• 1 can (28 ounces) crushed tomatoes
• 4 cups low sodium vegetable broth
• ¼ cup Greek yogurt

Instructions

1. Step 1: Heat the olive oil in a large heavy-bottom pot over medium heat. Add the chopped onions, carrots, and celery. Cook until soft and translucent, about 5 minutes. Season with salt, black pepper, and crushed red pepper.
2. Step 2: Stir in the chopped garlic, fresh basil, thyme, and roasted red peppers. Cook for 1 to 2 minutes until fragrant.
3. Step 3: Add the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes to allow flavors to meld.
4. Step 4: Remove the pot from heat. Using an immersion blender, puree the soup until smooth and completely blended. Stir in the Greek yogurt until well combined.
5. Step 5: Serve hot, garnished with fresh torn basil leaves for an added burst of flavor.

Tips & Variations

• Use fire-roasted red peppers from a jar for richer, smoky flavor.
• For a vegan version, omit the Greek yogurt or substitute with a plant-based yogurt.
• Add a splash of cream or coconut milk instead of Greek yogurt for extra creaminess.
• Serve with crusty bread or a grilled cheese sandwich for a satisfying meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of broth or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the day after cooking as the flavors deepen. Just store it in the refrigerator and reheat before serving.

Can I freeze roasted red pepper soup?

Absolutely. Cool the soup completely and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently to enjoy.