Dive into a bowl of sunshine with our Roasted Pepper Yogurt Soup, a Mediterranean delight that’s as vibrant as it is delicious! This creamy, velvety soup is bursting with the sweet and smoky flavors of roasted red bell peppers, perfectly balanced by the tang of yogurt. Whether you're looking for a light lunch or a stunning starter for your dinner party, this recipe is sure to impress. In just 45 minutes, you can whip up a dish that not only warms the soul but also tantalizes the taste buds. Ready to elevate your culinary game? Let’s get started!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 red bell peppers
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup plain yogurt
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the red bell peppers and cut them in half, removing seeds and membranes. Place peppers cut-side down on the prepared baking sheet.
- Roast the peppers in the preheated oven for 20-25 minutes, until the skin is charred and blistered. Once done, immediately transfer peppers to a bowl and cover with plastic wrap to steam for 10 minutes.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional 1-2 minutes, being careful not to burn.
- Peel the roasted peppers and roughly chop them. Add the chopped peppers to the pot with the onions.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
- Stir in the plain yogurt, whisking until well combined. Season with salt and pepper to taste.
- Reheat the soup gently, ensuring it doesn't boil. If the soup is too thick, add a little more broth.
- Serve hot, drizzled with a little olive oil. Optionally, garnish with fresh herbs like parsley or chives.
Tips
- Choosing the Peppers: For the best flavor, select fresh, firm red bell peppers that have a glossy skin. The sweeter the peppers, the richer the soup will taste.
- Roasting Technique: To achieve a perfect char on your peppers, ensure your oven is fully preheated before roasting. This helps to caramelize the sugars in the peppers, enhancing their natural sweetness.
- Steaming the Peppers: Covering the roasted peppers with plastic wrap after baking allows them to steam, making the skins easier to peel off. Don’t skip this step!
- Blending for Smoothness: For an ultra-smooth texture, use an immersion blender directly in the pot. If using a traditional blender, allow the soup to cool slightly before blending to avoid splatters.
- Adjusting Consistency: If your soup turns out thicker than you’d like, simply stir in a bit more vegetable broth or water until you reach your desired consistency.
- Garnishing: Elevate your presentation by garnishing with a drizzle of high-quality olive oil and fresh herbs like parsley or chives for a pop of color and flavor.
- Make Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. Just reheat gently before serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 5g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 15mg
