Roasted Red Pepper Soup with Greek Yogurt
Roasted red pepper soup turns simple red bell peppers into a creamy, smoky, naturally sweet bowl that tastes rich without using cream.
This soup leans on roasted vegetables for deep flavor. The peppers soften and blister. The carrots add body and gentle sweetness. Greek yogurt makes the soup creamy while adding protein and tang. It is bright, cozy, and easy enough for a weeknight.
Why You’ll Love This Recipe
- Big roasted flavor: The peppers, carrots, onion, and garlic caramelize in the oven before they hit the pot.
- Creamy without cream: Greek yogurt gives the soup a smooth texture and a light tang.
- Budget smart: Bell peppers, carrots, onion, and broth make a full pot from simple ingredients.
- Easy to prep ahead: Roast the vegetables in advance, then blend and warm the soup when you need dinner.
Fabian’s Budget and Health Tip: Buy red bell peppers when they are on sale, roast a double batch, and freeze half. You can also use half vegetable broth and half water if your roasted vegetables are very flavorful. The Greek yogurt adds creaminess and protein for less money than heavy cream.
Ingredients (Serves 4)
- 6 large red bell peppers, seeded and quartered, about 2 pounds (900 g)
- 3 medium carrots, peeled and cut into thick pieces, about 10 ounces (280 g)
- 1 large yellow onion, cut into wedges, about 8 ounces (225 g)
- 5 garlic cloves, peeled
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon kosher salt (6 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
- 3 tablespoons tomato paste (45 g)
- 1 teaspoon smoked paprika (2 g)
- 4 cups vegetable broth (950 ml)
- 1/2 cup plain Greek yogurt (120 g), plus more for serving if desired
- 1/4 cup fresh basil leaves, torn (10 g)
Step-by-Step Instructions
1. Heat the Oven and Prep the Vegetables
Heat the oven to 425°F (220°C). Place the red bell peppers, carrots, onion, and garlic on a large baking sheet. Drizzle with olive oil. Add the salt and black pepper. Toss until the vegetables look glossy and evenly coated.
2. Roast Until Sweet and Caramelized
Roast for 30 to 35 minutes. Turn the vegetables once halfway through. The peppers should look wrinkled with dark spots at the edges. The carrots should feel tender when pierced with a fork. The onion should smell sweet, and the garlic should look soft and golden.
3. Build the Soup Base
Transfer the roasted vegetables to a large pot. Add the tomato paste, smoked paprika, and vegetable broth. Stir well so the tomato paste melts into the broth. Bring the soup to a gentle simmer over medium heat. Cook for 8 to 10 minutes, until the broth smells smoky and the vegetables are very soft.
4. Blend Until Smooth
Turn off the heat. Blend the soup with an immersion blender until it looks smooth and velvety. If you use a countertop blender, blend in batches and leave room for steam to escape. The soup should pour easily but still look thick and creamy.
5. Stir in the Greek Yogurt
Let the soup cool for 2 minutes so it stops bubbling. Stir in the Greek yogurt until the color turns lighter and the texture looks silky. Do not boil the soup after adding the yogurt, since high heat can make it separate.
6. Finish With Basil
Taste and adjust the salt and pepper. Ladle the roasted red pepper soup into bowls. Top with torn basil and a small spoonful of Greek yogurt if you like. Serve warm while the basil smells fresh and the soup is still silky.
Expert Troubleshooting and FAQs
Why does my soup taste flat?
It likely needs more salt or a little more time to simmer. Add salt in small pinches, stir, and taste again. If the soup still tastes dull, add another small spoonful of tomato paste and simmer for a few minutes.
Can I use jarred roasted red peppers?
Yes. Use about 24 ounces (680 g) drained jarred roasted red peppers. Still roast the carrots, onion, and garlic for the best flavor. Jarred peppers make this soup faster, but fresh roasted peppers give a sweeter taste.
How do I keep Greek yogurt from curdling?
Turn off the heat before stirring it in. Let the soup stop bubbling first. You can also whisk the yogurt with a few spoonfuls of warm soup in a small bowl, then stir that mixture back into the pot.
Can I make this soup vegan?
Yes. Use an unsweetened plain dairy free yogurt or skip the yogurt and blend in 1/2 cup cooked white beans (90 g). The beans add body and keep the soup creamy.
Can I freeze roasted red pepper soup?
Yes, but freeze it before adding the Greek yogurt for the best texture. Cool the blended soup, then freeze it in airtight containers for up to 3 months. Thaw overnight, warm gently, and stir in the yogurt at the end.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 210
- Protein: about 7 g
- Carbs: about 30 g
- Fats: about 9 g
Roasted Red Pepper Soup with Greek Yogurt
Ingredients
- 6 large red bell peppers, seeded and quartered, about 2 pounds (900 g)
- 3 medium carrots, peeled and cut into thick pieces, about 10 ounces (280 g)
- 1 large yellow onion, cut into wedges, about 8 ounces (225 g)
- 5 garlic cloves, peeled
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon kosher salt (6 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
- 3 tablespoons tomato paste (45 g)
- 1 teaspoon smoked paprika (2 g)
- 4 cups vegetable broth (950 ml)
- 1/2 cup plain Greek yogurt (120 g), plus more for serving if desired
- 1/4 cup fresh basil leaves, torn (10 g)
Instructions
- 1. Heat the Oven and Prep the Vegetables. Heat the oven to 425°F (220°C). Place the red bell peppers, carrots, onion, and garlic on a large baking sheet. Drizzle with olive oil. Add the salt and black pepper. Toss until the vegetables look glossy and evenly coated.
- 2. Roast Until Sweet and Caramelized. Roast for 30 to 35 minutes. Turn the vegetables once halfway through. The peppers should look wrinkled with dark spots at the edges. The carrots should feel tender when pierced with a fork. The onion should smell sweet, and the garlic should look soft and golden.
- 3. Build the Soup Base. Transfer the roasted vegetables to a large pot. Add the tomato paste, smoked paprika, and vegetable broth. Stir well so the tomato paste melts into the broth. Bring the soup to a gentle simmer over medium heat. Cook for 8 to 10 minutes, until the broth smells smoky and the vegetables are very soft.
- 4. Blend Until Smooth. Turn off the heat. Blend the soup with an immersion blender until it looks smooth and velvety. If you use a countertop blender, blend in batches and leave room for steam to escape. The soup should pour easily but still look thick and creamy.
- 5. Stir in the Greek Yogurt. Let the soup cool for 2 minutes so it stops bubbling. Stir in the Greek yogurt until the color turns lighter and the texture looks silky. Do not boil the soup after adding the yogurt, since high heat can make it separate.
- 6. Finish With Basil. Taste and adjust the salt and pepper. Ladle the roasted red pepper soup into bowls. Top with torn basil and a small spoonful of Greek yogurt if you like. Serve warm while the basil smells fresh and the soup is still silky.
