Spicy Roasted Red Pepper Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A wonderful, peppery tasting, warming soup - great for cold fall and winter days or nights! This is also a great soup to make and freeze in individual or family-sized packs for later. Ingredients:
2 -3 tablespoons olive oil |
3 red bell peppers, chopped |
2 green bell peppers, chopped |
1/4 cup green onion, chopped |
3 garlic cloves, minced |
1 tablespoon dried basil |
2 -3 tablespoons red hot sauce |
1 cup tomato juice |
3 cups water |
1 teaspoon salt |
1 cup milk |
1/2 cup plain yogurt |
1 -2 tablespoon parmesan cheese, per serving |
Directions:
1. Heat olive oil in soup pot over med-high heat.
2. Add chopped bell peppers, green onion, garlic, basil, and red hot sauce. Stir occasionally for 5-10 minutes, or until peppers become soft.
3. Stir in tomato juice, water, and salt.
4. If you have a hand-held blender, you can blend the soup right in the pot. If not, remove a few cups at a time (or enough to fill your blender halfway) and blend to a smoothie-like mixture. Pour the blended soup into a bowl and repeat with the rest of the soup, a few cups at a time, until all of it has been blended. Pour the soup from the bowl back into the pot. Note: If you prefer a smoother soup, blend longer - but I don't suggest any chunkier, as the skins of the peppers will be too noticeable.
5. Add the milk and yogurt, and stir to blend.
6. Let simmer on low heat for 5-10 minutes. Serve with parmesan sprinkled over top.
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