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Roasted Red Pepper Soup

A heartwarming and easy-to-make roasted red pepper soup that is packed with flavor and comfort, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Roasted red peppers Jarred or oven-roasted
  • 2 tablespoons Olive oil Can substitute with avocado oil
  • 1 medium Onion Shallots can also work
  • 2 medium Carrots Sweet potatoes can be used as a substitute
  • 2 stalks Celery Can be omitted if not available
  • 2 cloves Garlic Fresh or in powder form can be used
  • 1 teaspoon Dried basil Adjust to personal preference
  • 1 teaspoon Dried thyme Adjust to personal preference
  • 1 can Canned tomatoes Fire-roasted tomatoes can be used for enhanced flavor
  • 4 cups Vegetable broth Chicken broth is a suitable alternative
  • 1 cup Greek yogurt Substitute with coconut milk for a dairy-free version

Method
 

Cooking
  1. Heat the olive oil in a large heavy-bottom pot over medium heat.
  2. Add the onions, carrots, and celery and cook until soft and translucent, about 5 minutes.
  3. Season with salt, pepper, and crushed red pepper.
  4. Add the garlic, basil, thyme, and roasted red peppers, cooking until fragrant, around 1 to 2 minutes.
  5. Stir in the canned tomatoes and broth, bringing the mixture to a boil.
  6. Reduce the heat and let it simmer for 30 minutes.
  7. Turn off the heat. Use an immersion blender to puree the soup until smooth.
  8. Stir in the Greek yogurt until well combined.
  9. Serve with fresh torn basil.

Notes

Avoid overcooking the vegetables to maintain texture. Season at each cooking stage to enhance flavors.