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. A fun Vegan twist to tomato soup
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:
Drizzle of olive oil
Garlic Croutons
Heat oil in a large saucepan over medium heat; cook onion 3 minutes or until softened. Add garlic and cook 1 minute, stirring frequently.
Combine tomatoes, peppers, onion mixture and 2 Tbsp. basil in a blender or food processor; blend until smooth.
Return mixture to saucepan and add broth; heat over medium heat just until boiling. Reduce heat to medium-low and simmer 5 minutes. To serve, garnish with remaining basil, croutons and olive oil, if desired.
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