Roasted red pepper and tomato soup


2 tablespoons butter
1 tablespoon olive oil
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon thyme leaves
425g jar roasted red peppers, drained
410g can diced tomatoes
3 cups chicken stock
140g plain Greek yoghurt
½ cup cream
½ cup Parmesan cheese, shaved
Salt and pepper


  1. In a saucepan, heat butter and olive oil over medium-high heat.
  2. Add onions, carrots, and celery and stir for 10 minutes or until tender. Add garlic, salt and pepper and stir until fragrant.
  3. Stir in tomato paste, paprika, cumin, and thyme and cook for 2 minutes.
  4. Add red peppers, tomatoes, and chicken stock to the mixture and simmer for 25 minutes or until tender.
  5. Blend ingredients until smooth.
  6. Add Greek yogurt, cream, and Parmesan cheese and stir until well combined. Let simmer for another 10 minutes.
  7. Ladle into soup bowls, and garnish with shaved Parmesan cheese before enjoying!