Description
A velvety, smoky roasted red pepper soup made with fresh herbs and Greek yogurt. This easy vegetarian dinner comes together in one pot for a cozy weeknight meal.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- 2 medium carrots, chopped
- 3 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh thyme leaves
- 24 oz jarred roasted red peppers, drained
- 28 oz can crushed tomatoes
- 4 cups vegetable broth
- 1/3 cup plain Greek yogurt
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots, cooking for about 6-8 minutes until soft and fragrant.
- Stir in the minced garlic, basil, thyme, salt, pepper, crushed red pepper flakes, and the drained roasted red peppers. Cook for 2 minutes until the garlic is fragrant.
- Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer for 35 minutes until vegetables are very tender.
- Remove from heat and stir in the Greek yogurt. Use an immersion blender to puree the soup until smooth. Serve warm with fresh basil and crusty bread.
Notes
For a vegan version, substitute the Greek yogurt with coconut milk or a plant-based sour cream alternative.
- Prep Time: 15 min
- Cooling Time: 5 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 145
- Sugar: 9g
- Sodium: 850mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 2mg
Keywords: roasted red pepper soup, vegetarian soup recipe, easy dinner, creamy vegetable soup, healthy comfort food