Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.