Roasted Red Pepper Soup

 

INGREDIENTS & SUBSTITUTIONS

• Olive oil: Used for cooking for vegetables and you can swap it for avocado oil or coconut oil.
• Onion: I prefer to add a sweeter onion to this soup because it pairs so well with the flavors of the peppers. Add your own personal preference of onion.
• Carrots: Baby carrots or regular carrots will work. Chop them roughly because you will be blending the soup.
• Celery stalks: Clean and chop into smaller sizes so they cook faster.
• Garlic gloves: Minced garlic will also work but I prefer to flavor of fresh garlic cloves more.
• Roasted bell peppers: The easiest way to add this ingredients quickly is to buy them already roasted in a can or jar at the store. You can get fire-roasted bell peppers as well if you’d like.
• Crushed tomatoes: Buy the crushed canned tomatoes as well. You can also buy them spicy or with added chilies if you want to add in more heat.
• Vegetable broth: Simple and such a great base. If you want to use chicken broth, you can use that as well.
• Greek yogurt: This is to be used as a topping. You can also use sour cream if you don’t have yogurt.
• Seasoning & herbs: Use salt, pepper, crushed red pepper, fresh basil and fresh thyme leaves. Feel free to adjust the seasonings and swap to suit your preferences.

HOW TO MAKE RED PEPPER SOUP

1. 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. Add your seasonings and give a little taste test to see if you’re happy with the flavor.
2. Add the garlic, basil, thyme and roasted red peppers, and cook. The scent of the ingredients will be lovely and inviting.
3. Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer. This will create the creamy texture of this simple pepper and tomato soup.
4. Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the greek yogurt and top with fresh basil or other toppings that you’ll love.

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