Tomato and Roasted Red Pepper Soup
Recipe inspired by: Laughing Spatula
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 12oz jar roasted red peppers - drained
- 2 28oz cans chopped tomatoes
- 1-2 cups chicken broth . start with a cup - if you want it thinner add more
- 1/4 tsp red chili flakes
- 1 tsp chopped fresh basil
In large soup pot or dutch oven add olive oil, and onion. Heat to medium and sauté until onions are translucent and soft. Add garlic and sauté another 2 minutes.
Add drained peppers and canned tomatoes. Simmer 10 minutes and season with salt and pepper.
Add 1 cup chicken stock, red chili flakes and basil, heat to a simmer.
Puree the soup until smooth using an immersion type blender or transfer to a regular blender or food processor (you will have to do that in a couple batches).
Add more broth if desired. Check for seasoning and adjust.
Serve with fresh basil garnish.