This soup is SOOOOO good! It comes from Feel Good Foodie
Roasted Red Pepper Soup
Ingredients
- 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
Instructions
- 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.
Notes
This soup is SOOOOO good! It comes from Feel Good Foodie
