Friday, December 13, 2013

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!!

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