Roasted Red Pepper & Tomato Soup

the best we've ever had.

  • 2 Diced Roasted Red Peppers
  • 1 Medium Diced Onion
  • 4 Minced Cloves Garlic
  • 1 Can(s) Diced Tomatoes with Herbs
  • 2 Chopped Sundried Tomatoes
  • 3 Cups Vegetable Broth
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 4 Bay Leaves
  • 1/2 tsp Parsley
  • 1/4 tsp Basil
  • 1/4 tsp Oregano
  • 1/8 tsp Thyme
  • 1/8 tsp Smoked Paprika
  • 1/8 tsp Pepper
  • 3/4 Cup Cream

Melt butter in soup pot over medium heat. Add onion & cook until tender (6 – 8 mins). Add garlic & cook 1 min.

Add flour and stir until no lumps remain. Slowly add chicken broth. Add tomatoes & spices. Cook on low for 30 mins. Take out bay leaves.

Pour batches into blender and puree. Place back in pot & add cream; stir until warmed through.

Serve with croutons, parmesan cheese, or sprinkle of fresh basil.

 

Roasted Red Peppers: Slice peppers in half and take out seeds. Place facedown on baking sheet & bake at 425 for 30 – 35 mins. Place in bowl & cover for 15 mins. Remove skin & chop.

 

Note: The vegetable broth I use is very salty, so I omitted additional salt. Taste & season accordingly.