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, minced2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes 14.5 oz1 (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.