Roasted Red Pepper Tomato Soup

5
Average: 5 (1 vote)

Roasted red peppers infuse the soup with a lovely smoky flavor. The addition of basil, garlic croutons and cream creates a soup that would be an elegant introduction to a dinner party meal or as a special midweek supper.

Serves

Servings: 
6
Prep Time
10 min
Cook Time
20 min

Roasted red peppers infuse the soup with a lovely smoky flavor. The addition of basil, garlic croutons and cream creates a soup that would be an elegant introduction to a dinner party meal or as a special midweek supper.

Ingredients

2 cups College Inn® Garden Vegetable Broth 

1 can (14.5 oz.) Contadina® Diced Tomatoes 

2 tsp. olive oil 

1 large onion , chopped (1-1/2 cups) 

2 cloves garlic , minced 

1 jar (15.5 oz. each) roasted sweet red peppers , drained 

1 Tbsp. chopped fresh basil or 1 tsp. dried basil


Optional:

1/2 cup half & half

garlic croutons

Directions
  1. Heat oil in a large saucepan over medium heat; cook onion 3 minutes or until softened. Add garlic and cook 1 minute, stirring frequently.
  2. Combine tomatoes, peppers, onion mixture and basil in a blender or food processor; blend until smooth.
  3. Return mixture to saucepan and add broth; heat over medium heat just until boiling. Remove from heat and stir in half & half; DO NOT BOIL. Garnish with basil and croutons, if desired.
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