Roasted Red Pepper and Tomato Soup
Greek yogurt and cream make this easy-to-make-ahead tomato soup rich and creamy. It’s a perfect choice for busy weeknights or chilly evenings when the family gathers around the dinner table.
Servings
8servings
Cook Time
45minutes
Servings
8servings
Cook Time
45minutes
Ingredients
Instructions
  1. Heat butter and olive oil in a heavy saucepan over medium-high heat. Add onions, carrots and celery, and sauté 10 minutes or until tender. Add garlic and sauté until just fragrant. Season with salt and pepper. Add tomato paste, paprika, cumin and thyme and cook 2 more minutes.
  2. Add drained red peppers, tomatoes, and chicken broth. Let simmer 25 minutes or until vegetables are tender and flavors have melded together. Add more salt and pepper if needed. Using either a hand-held immersion blender or regular blender, puree until smooth. Add Greek yogurt, half-and-half and Parmesan cheese. Stir until combined and let simmer for another 10 minutes.
  3. Serve in soup bowls and top with shaved Parmesan cheese.