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Roasted Sweet Red Pepper Soup

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  • Prep 20 min
  • Total 25 min
  • Servings 3
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Roasted red bell peppers and basil are a tasty combination in this lower calorie soup made with all natural yogurt.
Jan 3, 2013
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  • 1 tbsp (15 mL) olive or canola oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 1/2 cups (625 mL) chicken broth
  • 1 jar (7 oz) roasted red bell peppers, drained
  • 1 1/2 tsp (7 mL) sugar
  • 1/2 tsp (2 mL) sea salt or coarse salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (30 mL) chopped fresh basil leaves or 2 tsp (10 mL) dried basil
  • 3/4 cup (175 mL) Yoplait® Source Plain Yogurt


  • 1
    In 3-quart saucepan, heat oil over medium heat until hot. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until tender.
  • 2
    Add broth, roasted peppers, sugar, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally. Remove from heat.
  • 3
    In blender, place half the mixture with half the basil. Cover; puree until smooth. Repeat. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil). Garnish with additional fresh basil and fresh ground black pepper, if desired.

Expert Tips

  • Tip 1
    Serve with: Enjoy this soup with a crusty French baguette dipped in olive oil with cracked black pepper and fresh grated Parmesan cheese.
  • Tip 2
    Do Ahead: Prepare the soup up to a day ahead. When reheating, be careful to not boil the soup or the yogurt may separate.
  • Tip 3
    ® Trademarks of YOPLAIT MARQUES S.N.C. (France) used under license.  © 2013 Yoplait Canada ® Marques déposées de YOPLAIT MARQUES S.N.C. (France) exploitées sous licence. © 2013 Yoplait Canada

Nutrition Information

120 Calories, 4 1/2g Total Fat, 6g Protein, 13g Total Carbs, 8g Sugars

Nutrition Facts

Serving Size: 3 servings (1 cup each)
Total Fat
4 1/2g
Saturated Fat
1/2 g
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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