Red-y or Not: Creamy Roasted Pepper Soup

Grab this

• 3 large red bell peppers, seeded and quartered
• 1 medium yellow onion, cut into wedges
• 4 garlic cloves, unpeeled
• 2 tablespoons olive oil, divided
• 1 can (540 mL) cannellini or white kidney beans, drained and rinsed
• 3 cups low-sodium vegetable broth
• 1 teaspoon smoked paprika
• 1 tablespoon red wine vinegar
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsweetened plain vegan yogurt, for serving
• Fresh basil leaves, for serving

Do this

1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the peppers, onion and unpeeled garlic on the sheet. Drizzle with 1 tablespoon of the olive oil, toss, and roast for 25 minutes, until the pepper edges are browned and the onion is tender.
3. Let the garlic cool for a minute, then squeeze the soft cloves from their skins into a large pot. Add the roasted peppers, onion, beans, broth, smoked paprika, salt and black pepper.
4. Bring to a gentle simmer over medium heat and cook for 8 minutes. Carefully blend until smooth with an immersion blender, or blend in batches in a countertop blender.
5. Stir in the vinegar and remaining 1 tablespoon olive oil. Divide among four bowls and finish with vegan yogurt and basil.