Ingredients:

  • 4 large red bell peppers (approx. 800g), halved and seeded
  • 1 head garlic (approx. 50g), top sliced off
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • 1 medium yellow onion (150g), diced
  • 2 tbsp tomato paste
  • 4 cups low-sodium vegetable broth
  • 1 tsp smoked paprika
  • ½ cup low-fat Greek yogurt
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 425°F (220°C). Place pepper halves cut-side up and the garlic head (wrapped in foil with a drizzle of oil) on a parchment-lined sheet pan. Drizzle peppers with 1 tbsp of olive oil and salt. Roast for 20-25 minutes until the pepper skins are blistered and charred.
  2. In a Dutch oven, heat the remaining 1 tbsp of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Stir in the tomato paste and smoked paprika, cooking for another 2 minutes until the paste turns a deep rust color.
  3. Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted peppers. Pour in the vegetable broth and bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Remove from heat. Using an immersion blender, process the soup until completely smooth. Stir in the Greek yogurt and lemon juice. Blend one last time until the texture is velvety.