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Roasted Red Pepper and Tomato Soup
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Description
Super rich and creamy Roasted Red Pepper and Tomato Soup. An easy weeknight meal that takes less than 30 minutes to make.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- ½ cups Roughly Chopped
- 2 cloves Garlic, Roughly Chopped
- ½ cups Roasted Red Peppers, Roughly Sliced
- 1 can (14 1/2 Oz. Size) Fire Roasted Tomatoes
- ½ cups Chicken Broth
- ¼ cups Heavy Cream
- ⅛ teaspoons Red Pepper Flakes
- ⅛ teaspoons Dried Oregano
- ¼ teaspoons Fresh Parsley, Chopped
- ⅛ teaspoons Pepper
- 1 pinch Salt
- Feta Cheese, Croutons And Parsley, To Serve (optional)
Preparation
Add olive oil and onions to a large pot. Cook for 2 minutes. Add in garlic and cook for 1 minute.
Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10–15 minutes. Take off heat and allow to cool slightly.
Place in a blender and pulse until smooth and creamy, about 30 seconds. Add soup back to pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt. Warm up soup on low if needed and serve immediately.
Top with feta cheese, croutons and parsley if desired.
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