Fire-Roasted Red Pepper Soup

This velvety smooth roasted red pepper soup combines the smoky sweetness of jarred peppers with aromatic vegetables and fresh herbs, finished with creamy Greek yogurt for the perfect comfort food that's both elegant and effortless.

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Course: Appetizer, Soup

Cuisine: American, Vegetarian

Keyword: Soup, Vegetarian

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 142kcal

Equipment

Ingredients

1 tbsp olive oil
1 large onion chopped
2 carrots chopped
3 celery stalks chopped
1 tsp salt
½ tsp black pepper
¼ tsp crushed red pepper
2 garlic cloves chopped
2 tbsp fresh basil leaves
1 tbsp fresh thyme
2 12 oz jars roasted red peppers, drained (about 4 peppers)
1 28 oz can crushed tomatoes with juices
4 cups low sodium vegetable broth
¼ cup Greek yogurt

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft, about 5 minutes. Season with salt, black pepper, and crushed red pepper.
Add garlic, basil, thyme, and roasted red peppers; cook 1-2 minutes until fragrant.
Stir in crushed tomatoes and vegetable broth; bring to boil, then reduce heat and simmer 30 minutes.
Using an immersion blender, puree soup until completely smooth.
Stir in Greek yogurt and serve immediately, garnished with fresh basil leaves.

Notes

An immersion blender works best for achieving the smoothest texture without transferring hot soup

For extra richness, substitute heavy cream for the Greek yogurt

Soup can be made 2 days ahead; add Greek yogurt just before serving

Freeze portions without the yogurt for up to 3 months

Adjust heat level by increasing or decreasing crushed red pepper

For a deeper flavor, roast fresh red peppers instead of using jarred

Leftover soup thickens when refrigerated; thin with additional broth when reheating

Nutrition