Recipe by kittyroara
A wonderful, peppery tasting, warming soup - great for cold fall and winter days or nights! This is also a great soup to make and freeze in individual or family-sized packs for later.
Top Review by White Rose Child
Simply a wonderful soup. And easy to make, and healthy... wow, there's a lot going for this one. It's nice and light so, on its own, I sure can eat a lot of it. LOL. I put some in the freezer for lunches. I had no clue what kind of hot sauce to use, so I just added Tabasco till it tasted peppery enough. Thanks for posting! P.S. Veganized w/soymilk and plain soygurt, mm mm.
- 2 -3 tablespoons olive oil
- 3 red bell peppers, chopped
- 2 green bell peppers, chopped
- 1⁄4 cup green onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon dried basil
- 2 -3 tablespoons red hot sauce
- 1 cup tomato juice
- 3 cups water
- 1 teaspoon salt
- 1 cup milk
- 1⁄2 cup plain yogurt
- 1 -2 tablespoon parmesan cheese, per serving
Directions See How It's Made
- Heat olive oil in soup pot over med-high heat.
- Add chopped bell peppers, green onion, garlic, basil, and red hot sauce. Stir occasionally for 5-10 minutes, or until peppers become soft.
- Stir in tomato juice, water, and salt.
- If you have a hand-held blender, you can blend the soup right in the pot. If not, remove a few cups at a time (or enough to fill your blender halfway) and blend to a smoothie-like mixture. Pour the blended soup into a bowl and repeat with the rest of the soup, a few cups at a time, until all of it has been blended. Pour the soup from the bowl back into the pot. Note: If you prefer a smoother soup, blend longer - but I don't suggest any chunkier, as the skins of the peppers will be too noticeable.
- Add the milk and yogurt, and stir to blend.
- Let simmer on low heat for 5-10 minutes. Serve with parmesan sprinkled over top.