Roasted Red Pepper Soup Recipe
User Reviews
5
Roasted Red Pepper Soup Recipe
Description
The Roasted Red Pepper Soup Recipe combines jarred roasted bell peppers with sautéed onion, carrots, celery, and garlic in olive oil. Fresh basil and thyme, along with canned crushed tomatoes and vegetable broth, build a flavorful base simmered for 30 minutes to meld the ingredients. After cooking, the soup is pureed until very smooth, then enriched with Greek yogurt stirred in to add creaminess and slight tang without heaviness.
The finished soup balances sweet roasted pepper flavors with the savory depth of cooked vegetables and herbs, lightly spiced with black and crushed red pepper. Its velvety texture makes it warming and comforting, ideal for a starter or light meal. Serving with fresh torn basil adds a fragrant, fresh note on the palate.
Store leftovers in airtight containers in the refrigerator for up to five days. The soup freezes well for up to three months; thaw in the refrigerator overnight and reheat gently to preserve flavor and texture.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, large
- 2 carrot chopped
- 3 celery chopped, stalks
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 garlic chopped, cloves
- 2 tablespoons basil plus more for serving, fresh leaves
- 1 tablespoon thyme fresh
- 2 ounce roasted bell pepper drained (about 4, in jars
- 1 ounce crushed tomatoes with juices, canned
- 4 cups vegetable broth low sodium
- ¼ cup Greek yogurt
Instructions
- Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper.
- Add the garlic, basil, thyme and roasted red peppers, and cook until fragrant, 1-2 more minutes.
- Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.
- Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the greek yogurt until well combined. Serve with fresh torn basil.
Notes
- Keep leftovers refrigerated in airtight containers for up to 5 days to maintain freshness.
- Freeze soup for up to 3 months using sealed containers or freezer bags for longer storage.
- Thaw frozen soup in the refrigerator overnight before reheating on the stovetop or in the microwave.
- Fresh torn basil leaves enhance the soup when served.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 414mg | 17% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3525IU | 71% |
| Vitamin C | 6mg | 7% |
| Calcium | 32mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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