Tomato and Roasted Red Pepper Soup
Recipe inspired by: Laughing Spatula
Ingredients
- 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
Instructions
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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.
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Add drained peppers and canned tomatoes. Simmer 10 minutes and season with salt and pepper.
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Add 1 cup chicken stock, red chili flakes and basil, heat to a simmer.
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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).
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Add more broth if desired. Check for seasoning and adjust.
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Serve with fresh basil garnish.