Ingredients
2 tsp olive oil
1 onion, diced
1 bell pepper, diced
6 garlic cloves, minced
2 tomatoes, diced
2 tsp salt
2 tsp pepper
2 tsp oregano
red pepper flakes (to taste)
12 oz canned roasted red peppers
¼ cup flour
4 cups veggie broth
1 cup greek yogurt
½ cup parmesan, plus more for topping
Directions
Step 1
In a pot, add oil, onion and bell pepper. Cook over medium heat until the onions are translucent, about 5-10 minutes
2 tsp olive oil
1 onion, diced
1 bell pepper, diced
Step 2
Add in the garlic and tomatoes, cook for 5 minutes
6 garlic cloves, minced
2 tomatoes, diced
Step 3
Add in the spice mix, roasted red peppers, and the flour. Stir to combine
2 tsp salt
2 tsp pepper
2 tsp oregano
red pepper flakes (to taste)
12 oz canned roasted red peppers
¼ cup flour
Step 4
Pour in the veggie broth. Bring to a boil and simmer for 15 minutes
4 cups veggie broth
Step 5
Add in greek yogurt and parmesan cheese. Stir to combine
1 cup greek yogurt
½ cup parmesan, plus more for topping
Step 6
Top with more parmesan cheese
