Roasted Red Pepper Potato Soup
Ingredients
- 2 Tbsp olive oil or butter
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 12 oz jar roasted red peppers, not drained
- 3 cups potatoes, roughly chopped (about 3 medium potatoes)
- 3 cups vegetable or chicken broth
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup yogurt
Instructions
- Add the onion and garlic to a pot with olive oil or butter and cook until fragrant and translucent.
- Add the roasted red peppers, potatoes, and broth to the pot. Cover and cook until the potatoes are soft, about 20 minutes.
- Transfer the mixture to a blender and blend until smooth.
- Return the pureed soup to the pot. Stir in the salt, pepper, and cayenne pepper (if using).
- Remove from heat and stir in the yogurt until smooth.
- Serve with crusty bread for dipping.
