Description
Smooth tomato soup gets a rich addition of roasted red peppers and holds its place as a weeknight recipe that takes little time to create.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- ½ cup onion, roughly chopped
- 2 garlic cloves, roughly chopped
- ½ cup roasted red peppers, roughly sliced
- 1 can (14.5 ounce) fire roasted tomatoes
- ½ cup chicken broth
- ¼ cup heavy cream
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon dried oregano
- ¼ teaspoon fresh parsley, chopped
- 1/8 teaspoon pepper
- pinch of salt
- crumbled feta cheese, if desired
- croutons, if desired
- extra parsley for garnish, if desired
Instructions
- 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 of the heat and allow to cool slightly.
- Place in a blender and pulse until smooth and creamy. About 30 seconds.
- Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt. Warm up the soup on low if needed and serve immediately.
- Top with feta cheese, croutons and parsley if desired.
- Category: Main