Spicy Roasted Red Pepper Soup

• 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

1. Heat olive oil in soup pot over med-high heat.
2. Add chopped bell peppers, green onion, garlic, basil, and red hot sauce. Stir occasionally for 5-10 minutes, or until peppers become soft.
3. Stir in tomato juice, water, and salt.
4. 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.
5. Add the milk and yogurt, and stir to blend.
6. Let simmer on low heat for 5-10 minutes. Serve with parmesan sprinkled over top.

olive oil, red bell peppers, green bell peppers, green onion, garlic, basil, red hot sauce, tomato juice, water, salt, milk, plain yogurt, parmesan cheese

Taken from www.food.com/recipe/spicy-roasted-red-pepper-soup-210944 (may not work)