Creamy Tomato and Roasted Pepper Soup

Name: Creamy Tomato and Roasted Pepper Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams fire-roasted diced tomatoes; 1 carrot, chopped; 591 milliliters chicken broth; 59 milliliters chopped fresh basil, plus more for garnish; 2 cloves garlic, chopped; 118 milliliters half-and-half; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 340 grams roasted red peppers, drained and chopped; 2 teaspoons sugar, optional; 1 Tbsp tomato paste; 1 Vidalia onion, chopped

Creamy Tomato and Roasted Pepper Soup might be just the soup you are searching for. One serving contains 203 calories, 5g of protein, and 11g of fat. This recipe serves 4. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. A mixture of half-and-half, basil, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onions and carrots and saute until tender, about 5 minutes.

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Carrot

Onion

Add garlic and saute until just fragrant. Season with salt and pepper.

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Salt And Pepper

Garlic

Add tomato paste and cook until toasted, just 1 more minute.

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Tomato Paste

Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed.

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Chicken Broth