Roasted Red Pepper Soup

This Roasted Red Pepper Soup is loaded with flavor and taste! In less than 45 minutes time, you'll be enjoying this hearty and creamy soup!

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 torn basil 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 vegetable broth
• ¼ cup Greek yogurt

Directions

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, 5 minutes. Season with salt, pepper, and crushed red pepper.
2. Add the garlic, basil, thyme and roasted red peppers, and cook until fragrant, 1-2 more minutes.
3. Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.
4. 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.