Roasted Red Pepper Soup
This Roasted Red Pepper Soup blends sweet roasted peppers, hearty vegetables, and a hint of spice into a creamy, nutritious dish. With a touch of Greek yogurt for added richness and protein, it’s perfect for a cozy lunch, light dinner, or starter. Quick, easy, and freezer-friendly, this soup is a go-to for clean eating and meal prep.
Equipment
- 1 × Heavy-Bottom Pot (6-quart or similar)
- 1 × Immersion Blender
- 1 × Cutting Board
- 1 × Chef’s Knife
- 1 × Vegetable Peeler
Ingredients
- Ingredients List
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion diced
- 2 medium carrots peeled and chopped
- 3 ribs celery chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 cloves garlic minced
- 2 tablespoons fresh basil leaves chopped (plus extra for garnish)
- 1 tablespoon fresh thyme leaves
- 2 jars 12 ounces each roasted red bell peppers, drained
- 1 can 28 ounces crushed tomatoes, with juices
- 4 cups low-sodium vegetable broth
- ¼ cup plain Greek yogurt
Instructions
- Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become slightly translucent.
- Season and Infuse Flavor: Sprinkle in the salt, black pepper, and red pepper flakes. Add the minced garlic, fresh basil, and thyme. Stir for another 1–2 minutes until the garlic is fragrant and the herbs begin to release their aroma.
- Incorporate the Roasted Ingredients: Add the drained roasted red peppers and crushed tomatoes (with their juice). Pour in the vegetable broth and stir well to combine. Increase the heat and bring the mixture to a gentle boil.
- Simmer to Develop Depth: Once boiling, reduce the heat to low and let the soup simmer uncovered for 30 minutes. This allows the flavors to meld together and the vegetables to fully soften.
- Blend Until Smooth: Turn off the heat. Use an immersion blender to carefully blend the soup directly in the pot until the texture is smooth and creamy. For an extra-silky finish, blend in batches using a countertop blender if preferred.
- Add Creaminess and Serve: Stir in the Greek yogurt until fully incorporated, giving the soup a luscious, creamy consistency without the need for heavy cream. Ladle into bowls and garnish with additional fresh basil if desired.
Notes
- Make-Ahead Friendly: This soup tastes even better the next day! Store it in an airtight container for up to 5 days in the fridge.
- Freezing Instructions: Freeze cooled soup in a sealed container or freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
- Blending Tip: If using a countertop blender, allow the soup to cool slightly and blend in small batches to avoid steam build-up.
- Make It Vegan: Replace Greek yogurt with a dairy-free yogurt or coconut cream for a vegan-friendly version.
- Spice Level: Adjust the crushed red pepper to your preference for more or less heat.
