I think I’ve made more soup this year than I ever have before, and I am nowhere near done! I’ve been stocking up on lots of organic chicken and vegetable broth from Trader Joe’s, since I never really have enough leftover vegetables (or chicken bones) to make stock of my own. I’ve been having so much fun making different varieties of soup! I decided to use some roasted red peppers that I had stashed away in the pantry for this one, and oh my goodness. Definitely another favorite for both Alex and me!
- 2 Tbsp olive oil or butter
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1-12 oz. jar of roasted red peppers, not drained
- 3 cups potatoes, roughly chopped (about 3 medium potatoes)
- 3 cups vegetable or chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper, optional
- 1/2 cup plain greek yogurt (I love Chobani)
In a large pot, heat the oil or butter over medium heat. Add the onion and garlic, and cook until fragrant and the onion is translucent. Add the roasted red peppers, potatoes, and broth, and cover, cooking until the potatoes are soft, about 20 minutes.
Once the potatoes are soft, transfer the mixture to a blender. Blend until smooth.
Transfer the pureed soup back to the soup pot, and stir in the salt, pepper, and cayenne pepper (if using). Remove the pot from the heat, and stir in the yogurt, until smooth.
Serve with crusty bread for dunking. Store any leftovers in an airtight container in the refrigerator (and they taste even better the next day!).