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Healthy Roasted Red Pepper Soup With Crispy Sage

This is an easy to make, low-calorie soup. The garnish makes it a bit elegant.

Servings 4


  • 4 red peppers halved
  • 2 whole peeled garlic cloves chopped
  • 1 medium onion chopped
  • 2 tbs. olive oil extra virgin
  • 4 cups premium low sodium chicken broth
  • 1/2 - 1 tsp. Sriracha Sauce Start with 1/2 tsp. and taste. We like it spicy.
  • 1/4 cup non-fat Greek yogurt Plus a few tsps. more for garnish if desired.
  • 1/2 tsp. sea salt


  1. Line a pan with olive oil and roast peppers and garlic at 425 degrees until skin is partially blackened about 10 to 15 minutes. Remove from oven and put in a covered dish.

  2. Once cooled, peel the skin from the peppers. I mostly just try to get the blacken parts off.

  3. Sautée chopped onion and garlic in olive oil until translucent.

  4. Add peeled peppers to the garlic and onions.  I take scissors and cut the peppers into chunks while in the pot. Less mess.  Add chicken broth to the pot and bring to a boil. Then, simmer partially covered for 8 minutes.

     Turn heat off and use an immersion blender to blend. Or, let cool and use a regular blender, then return to pan.

  5. Blend in non-fat yogurt, Sriracha, and salt and raise the heat.

  6. Serve hot with a dollop of yogurt, crispy sage leaf and cracked pepper.