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Roasted Red Pepper Soup Recipe
This Roasted Red Pepper Soup is made on the stovetop and blended until smooth and creamy. Top with fresh basil and Greek yogurt.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 58 kcal
Course:
Soup
Cuisine:
American
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
- 2 garlic cloves chopped
- 2 tablespoons fresh basil leaves plus more for serving
- 1 tablespoon fresh thyme
- 2 12-ounce jars roasted bell peppers drained (about 4)
- 1 28-ounce can crushed tomatoes with juices
- 4 cups low sodium vegetable broth
- 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.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge. Reheat in the microwave or on the stovetop until warmed through.
- Store any leftovers in an airtight container. They will last about 5 days in the fridge. Reheat in the microwave or on the stovetop until warmed through.
- Freezing Instructions: You can freeze roasted red pepper soup in the freezer for up to 3 months by using a sealable container or freezer bag. To re-heat, thaw in the fridge overnight and then microwave when ready to eat.
- You can freeze roasted red pepper soup in the freezer for up to 3 months by using a sealable container or freezer bag. To re-heat, thaw in the fridge overnight and then microwave when ready to eat.
Nutrition Information
Calories
58kcal
(3%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
0.4mg
(0%)
Sodium
414mg
(17%)
Potassium
137mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3525IU
(71%)
Vitamin C
6mg
(7%)
Calcium
32mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 58
% 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.