Spicy Roasted Red Pepper Soup - cooking recipe

Ingredients

2 -3 tablespoons olive oil
3 red bell peppers, chopped
2 green bell peppers, chopped
1/4 cup green onion, chopped
3 garlic cloves, minced
1 tablespoon dried basil
2 -3 tablespoons red hot sauce
1 cup tomato juice
3 cups water
1 teaspoon salt
1 cup milk
1/2 cup plain yogurt
1 -2 tablespoon parmesan cheese, per serving

Preparation

Heat olive oil in soup pot over med-high heat.
Add chopped bell peppers, green onion, garlic, basil, and red hot sauce. Stir occasionally for 5-10 minutes, or until peppers become soft.
Stir in tomato juice, water, and salt.
If you have a hand-held blender, you can blend the soup right in the pot. If not, remove a few cups at a time (or enough to fill your blender halfway) and blend to a smoothie-like mixture. Pour the blended soup into a bowl and repeat with the rest of the soup, a few cups at a time, until all of it has been blended. Pour the soup from the bowl back into the pot. Note: If you prefer a smoother soup, blend longer - but I don't suggest any chunkier, as the skins of the peppers will be too noticeable.
Add the milk and yogurt, and stir to blend.
Let simmer on low heat for 5-10 minutes. Serve with parmesan sprinkled over top.