Roasted Red Pepper Soup with Greek Yogurt Swirl

Not only is this soup packed with nutrients, but it is delightfully creamy, extra cozy, and flavored with roasted red peppers. I use Greek yogurt to up the protein content and enhance the flavor of this quick soup. When combined, these flavors are transformed into a hearty soup that’s sure to win hearts at the table. You’ll love this recipe because not only is it ready in under an hour, but it also brings antioxidants, fiber, and protein to your bowl.

Active Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Ingredients:

• 4 red bell peppers, cored

• 2 small yellow onions, quartered

• 4 cloves garlic

• 32 oz vegetable broth

• Olive oil, salt pepper

• Pumpkin seeds for topping

• 2 cups Greek yogurt for topping

Directions:

Step 1: Preheat the oven to 425 degrees.

Step 2: Core peppers and place them on a baking sheet along with quartered onions and garlic cloves. Drizzle with olive oil, salt, and pepper and roast in the oven for 30 minutes, or until soft.

Step 3: Remove from oven and allow to cool to room temperature.

Step 4: Blend cooled peppers, onions, and garlic with broth until smooth.

Step 5: Reheat, and season with salt and pepper.

Step 6: Remove from eat and portion soup into individual bowls. Top with 1/2 cup of Greek yogurt and a handful of pumpkin seeds.