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
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- 1 tbsp extra virgin olive oil
- 1/2 cup (120 ml) onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1/2 cup (120 ml) roasted red peppers, roughly sliced
- 1 can (14 1/2 oz) (410 g) fire roasted tomatoes
- 1/2 cup (120 ml) chicken broth
- 1/4 cup (60 ml) heavy cream
- 1/8 tsp red pepper flakes
- 1/8 tsp dried oregano
- 1/4 tsp fresh parsley, chopped
- 1/8 tsp 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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180