Roasted Red Pepper Soup

Roasted Red Pepper Soup is a rich, creamy, and healthy vegetarian soup made with roasted bell peppers, fresh tomatoes, and aromatic herbs. This easy-to-make soup is packed with flavor, offering a perfect balance of sweet peppers and savory vegetables. It’s an ideal choice for those looking for a gluten-free, dairy-free, or low-calorie meal option. The addition of Greek yogurt makes it creamy without the added fat, while the vibrant flavors from fresh basil and thyme bring a fresh, aromatic touch. This comforting roasted red pepper soup is perfect for meal prep, cozy dinners, or as a light appetizer.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes
• 2 garlic cloves, chopped
• 2 tablespoons fresh basil leaves, plus more for garnish
• 1 tablespoon fresh thyme
• 2 (12-ounce) jars roasted red bell peppers, drained (about 4 peppers)
• 1 (28-ounce) can crushed tomatoes with juices
• 4 cups low-sodium vegetable broth
• ¼ cup Greek yogurt

Instructions:

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are soft and the onion is translucent, about 5 minutes. Season with salt, pepper, and crushed red pepper flakes.
2. Stir in the garlic, basil, thyme, and roasted red peppers. Cook for another 1-2 minutes, until fragrant.
3. Add the crushed tomatoes (with their juices) and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
4. Turn off the heat and use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
5. Stir in the Greek yogurt until well combined, creating a creamy texture.
6. Serve hot, garnished with fresh torn basil leaves.

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Why You’ll Love This Recipe

This roasted red pepper soup is a rich, velvety blend of sweet roasted peppers, fresh herbs, and tomatoes, creating a comforting and flavorful dish. The addition of Greek yogurt adds creaminess without the extra fat, while the combination of basil and thyme gives it a fresh, aromatic finish. This healthy, vegetarian soup is perfect for cozy nights or meal prepping for the week.

Tips

• Use a high-quality roasted red pepper: The flavor of the roasted peppers makes all the difference in this soup, so opt for high-quality jarred peppers or roast your own peppers for even more depth of flavor.
• Adjust the consistency: If you prefer a thicker soup, blend less. For a thinner consistency, add extra vegetable broth to reach your desired texture.
• Flavor boost: A squeeze of lemon juice just before serving can brighten up the flavors of the soup.

Variations and Substitutions

• Add heat: If you like a spicier soup, increase the amount of crushed red pepper flakes or add a chopped jalapeño along with the other vegetables.
• Dairy-free option: To make the soup dairy-free, substitute the Greek yogurt with coconut cream or a dairy-free yogurt alternative.
• Protein boost: Add some cooked chicken, quinoa, or chickpeas for an extra source of protein and texture.

FAQs

• Can I make this soup ahead of time?
  Yes, this soup actually tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the fridge for up to 3 days.
• Can I freeze this soup?
  Yes, you can freeze this soup! Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months in the freezer. Reheat on the stove over low heat.
• Can I use fresh peppers instead of jarred?
  Yes, you can roast your own peppers. Simply roast 4 red bell peppers in the oven until charred, then peel off the skins before adding them to the soup.

Serving Suggestions

Pair this delicious soup with a side of crusty whole-grain bread, a simple green salad, or a grilled cheese sandwich for a comforting, hearty meal. You can also serve it as a starter to a light main course like roasted chicken or a vegetable stir-fry. For extra garnish, drizzle some olive oil or a dollop of sour cream on top before serving.