Thursday, September 20, 2012

Creamy Tomato and Roasted Red Pepper Soup

I got this from a site called "Lovely Little Whimsey" and it is sooo goood.

Creamy Roasted Red Pepper and Tomato Soup
serves 6 at about 230 calories per serving
1/4 cup olive oil
1 small yellow onion, chopped
2 carrots, chopped
2 cloves garlic, minced

1 14oz can fire roasted diced tomatoes (I roasted some from my garden)
1 14oz can tomato sauce
1 12 oz jar roasted red peppers (water packed)
2 cups chicken broth
1/2 cup fresh basil, chopped (didn't have any, used a big scoop of pesto instead)
1 cup half and half
salt and pepper to taste

Saute onion, carrots and garlic in olive oil until tender, about 8 minutes.
Add in tomatoes, tomato sauce, peppers, broth and basil and simmer over medium heat for 20 minutes until vegetables are soft.
Add in cream and puree soup with an immersion blender or (very carefully) in a standing blender until smooth.
Salt and pepper to taste.
Serve immediately with a toasty grilled cheese and salad... enjoy!

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