Rebecca Turner headshot
By Rebecca Turner
February 2023


  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 1yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 teaspoons minced garlic
  • salt to taste
  • black pepper to taste
  • 1 tablespoon tomato paste
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon dried thyme
  • 1 (15-ounce) jar roasted red peppers, drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 3 cups chicken broth
  • 1 (5-ounce) container plain Greek yogurt
  • 1⁄2 cup half-and-half
  • 1⁄2 cup Parmesan cheese, shaved, plus more for garnishing
tomato soup in pan next to bread in a basket


  1. Heat butter and olive oil in a saucepan over medium heat. Add onions, carrots and celery, and sauté 10 minutes or until tender. Add garlic and sauté until fragrant. Season with salt and pepper. Add tomato paste, paprika, cumin and thyme and cook a few more minutes.
  2. Add drained red peppers, tomatoes, and chicken broth. Let simmer 25 minutes or until vegetables are tender. Add more salt and pepper if needed. Using either a hand-held immersion blender or regular blender, puree until smooth. *Be careful adding hot liquid to regular blender. Add Greek yogurt, half-and-half and Parmesan cheese. Stir until combined and let simmer for another 10 minutes.
Category: Plated: Soup

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