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Ingredients
2 Tablespoons olive oil
1 Vidalia onion, chopped
1 Carrot, chopped
2 Garlic cloves, chopped
Kosher salt & freshly ground black pepper
1 Tablespoon tomato paste
1 (14 1/2 oz) Can fire-roasted diced tomatoes
1 (12 oz) Jar roasted red peppers, drained & chopped
2 1/2 Cups chicken broth
2 Teaspoons sugar, optional
1/2 Cup half & half
1/4 Cup fresh basil, chopped
Instructions
Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat; add onions and carrots and saut� until tender, about 5 minutes. Add garlic and saut� until just fragrant, season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
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. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
Serve in soup bowls with a sprinkle of fresh basil on top.