Creamy Roasted Red Pepper Soup | Easy, Healthy, Flavor-Packed

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until they become soft and translucent.

Sprinkle the salt, black pepper, and crushed red pepper over the vegetables, stirring to distribute the seasonings evenly.

Stir in the minced garlic, torn basil, and thyme. Continue to cook for another 1-2 minutes, until the mixture becomes fragrant.

Mix in the roasted red peppers, stirring well to combine with the other ingredients.

Pour in the canned tomatoes (along with their juices) and the vegetable broth. Stir to integrate all components.

Bring the soup to a boil, then reduce the heat to a simmer. Allow the soup to simmer gently for 15-20 minutes, stirring occasionally.

After simmering, turn off the heat. Use an immersion blender to purée the soup directly in the pot until it reaches a smooth and even consistency.

If using Greek yogurt, stir it into the blended soup until it's thoroughly mixed.

Ladle the hot soup into bowls. Garnish with additional fresh torn basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens