Roasted Sweet Red Pepper Soup

Roasted red bell peppers and basil are a tasty combination in this lower calorie soup made with all natural yogurt. ...MORE + LESS -

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

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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.

Serve with: Enjoy this soup with a crusty French baguette dipped in olive oil with cracked black pepper and fresh grated Parmesan cheese.
Do Ahead: Prepare the soup up to a day ahead. When reheating, be careful to not boil the soup or the yogurt may separate.
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