Roasted Red Pepper Soup

This soup is SOOOOO good! It comes from Feel Good Foodie 

Roasted Red Pepper Soup

Prep Time 15 mins
Cook Time 30 mins
Servings 6 servings


  • 1 Tbsp olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 3 celery stalks chopped
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 2 garlic cloves chopped (I used about 5)
  • 2 Tbsp fresh torn basil extra for serving
  • 1 Tbsp fresh thyme
  • 4 red peppers chopped
  • 1 20 oz can of crushed tomatoes with juices
  • 4 cups vegetable broth
  • 1/4 cup plain Greek yogurt


  • Heat the olive oil in a large heavy bottom pot over medium heat.
  • Add onions, carrots, and celery and cook until soft and translucent. About 5 minutes.
  • Season with salt and pepper. (add crushed red pepper if you like some heat)
  • Add garlic, basil, thyme, and red peppers. Cook until fragrant.
  • 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. (If you don't have an immersion blender, you can use a potato masher or hand blender.)
  • Stir in the Greek yogurt until well combined.
  • Serve with fresh torn basil.


This soup is SOOOOO good! It comes from Feel Good Foodie 

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