Roasted Red Pepper Tomato Soup
The flavors of roasted red bell peppers really shine in this simple soup.They add a rich, smoky and unexpected tang to this recipe’s creamy tomato and basil base.
2 tablespoons olive oil2 tablespoons butter1 cup chopped onion1 cup chopped celery1 teaspoon dried basil2 cloves garlic, minced1 (16 ounce) jar roasted red bell peppers, including liquid2 cups vegetable or chicken stock1-2 cups heavy cream, or Half and HalfSalt and ground black pepper, to taste
- Heat a dutch oven over medium heat and heat olive oil and butter. Add onions, celery, and dried basil; sauté until tender. Add garlic and sauté about 30 seconds. Stir in tomatoes and roasted red peppers with liquid and cook for 3 minutes. Add the chicken stock and bring to a boil, reduce to simmer and cook for 30 minutes to blend flavors.
- With an immersion blender, puree soup to desired consistency (if you don't have an immersion blender, allow the soup to cool slightly and puree in a blender).
- Add cream and heat through. Taste for seasoning and adjust with salt and black pepper.