Roasted Red Pepper Soup

Ingredients

• 4 red bell peppers, roasted
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/4 cup plain Greek yogurt
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Place the roasted peppers in a blender or food processor and blend until smooth. Set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the smoked paprika, oregano, cumin, and red pepper flakes and cook for 1 minute more.
3. Add the vegetable broth and the blended peppers and bring to a boil. Reduce the heat and simmer for 20 minutes.
4. Season with salt and pepper, to taste.
5. Divide the soup among bowls and top with a dollop of Greek yogurt and a sprinkling of parsley, if desired.

Interesting Facts

• Roasting peppers is a great way to add smoky flavor to dishes.
• This soup is a great way to use up any leftover roasted peppers.
• This soup can be served hot or cold.