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Roasted Red Pepper Soup Recipe

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A comforting and flavorful Roasted Red Pepper Soup made with sautéed vegetables, roasted bell peppers, crushed tomatoes, and fresh herbs, blended into a smooth, creamy texture with a touch of Greek yogurt. Perfect for a cozy meal, this soup is packed with vibrant flavors and a hint of spice.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Vegetables and Herbs

  • 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

Soup Base

  • 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

Finishing

  • ¼ cup Greek yogurt

Instructions

  1. Sauté the vegetables: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onions, carrots, and celery, cooking until they become soft and translucent, about 5 minutes. Season with salt, black pepper, and crushed red pepper to build the soup’s foundation of flavor.
  2. Add aromatics and roasted peppers: Stir in the chopped garlic, fresh basil, thyme, and drained roasted red peppers. Cook for an additional 1 to 2 minutes until fragrant, enhancing the depth of the soup’s aroma.
  3. Simmer with tomatoes and broth: Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let the soup simmer gently for 30 minutes to allow the flavors to meld fully.
  4. Blend the soup: Turn off the heat and use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. This blending step transforms the soup into a velvety texture.
  5. Finish with Greek yogurt: Stir in the Greek yogurt thoroughly to add creaminess and a slight tang to the soup. Serve garnished with fresh torn basil leaves for an extra burst of freshness.

Notes

  • For a vegan option, substitute Greek yogurt with a plant-based yogurt or omit it entirely.
  • Adjust the crushed red pepper according to your preferred spice level.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Use fresh roasted peppers instead of jarred for a more intense flavor if available.

Find it online: https://cheftinaskitchen.com/roasted-red-pepper-soup-recipe/