Roasted Red Pepper Soup

Yowzas it is cold outside and what better way to beat the chill than with a ginormous bowl of steamy, belly warming soup.  On a cold winters day nothing tastes better than this tomato and roasted red pepper concoction-eat it alone or with a crusty piece of bread and whooop it's the bomb!

Tomato and Roasted Red Pepper Recipe

3 Tablespoons Olive Oil

1/2 Sweet Onion chopped

Handful of Baby Carrots chopped

2 Garlic Cloves 

1/2 Can of Tomato Paste

1 12oz Jar of Roasted Red Peppers drain and chop

1 Can Fire Roasted Diced Tomatoes

2 Cans of Chicken Broth

1/4 Cup Half & Half

1/4 Cup Unsweetened yogurt

1/4 cup Fresh Basil

Kosher Salt and Crushed Black Pepper to Taste

Fresh Parsley for Garnish

Heat olive oil in a large soup pan.  Add onion and carrots and saute until tender.

Add garlic and saute for less than a minute.  Add tomato paste, tomatoes, red peppers and chicken broth and let simmer for 30 minutes.  Take the time to taste and add salt and pepper. Add the half&half, yogurt, and basil.  Use a hand held submersion blender until smooth.

Garnish with fresh parsley or basil.

MMMmmm….just makes the tummy warm!!

Enjoy!