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Message: <blockquote data-quote="Ixarix" data-source="post: 1576066" data-attributes="member: 439065">I had a roasted Red Pepper soup for lunch today with a dollop of plain Greek Yogurt in it. It is my favorite soup.   I'll get the recipe.Here's the recipe Roasted Red Pepper Soup( a variation on the best of bridge recipe)1 tbsp vegetable oil2 onions chopped2 carrots chopped2 cloves garlic minced1tsp dried Italian seasoningSalt and pepper1 28 oz can crushed tomatoes4c chicken or vegetable broth1tbsp sugar1 cup drained and chopped roasted red peppers.Chopped fresh basil (optional)Meant to be cooked in slow cooker but could be cooked on stove top or in oven. Just make sure it is at a fairly low temp. In a skillet heat oil on medium heat.  Add onions, carrots, garlic, italian seasoning, and salt & pepper. Cook about 5 min. Stirring occasionally.Transfer to slow cooker.  Stir in crushed tomatoes and broth.  Cook on low for 6 hrs or high for 3 hours. Stir in roasted red peppers and cook for an additional 20 minutes.  Puree the Soup:I use an immersion blender directly  in the slow cooker.  (Very easy)Or soup can be transferred in batches to a blender or food processor and then returned to cooker to reheat. Adjust seasoning and serve with a sprinkling of fresh basil.I serve with a small scoop of either greek yogurt or sour cream on top.  Stirred in if makes a nice creamy taste.</blockquote>

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