Roasted Red Pepper Tomato Soup

Approximately 6 carbohydrates per cup

Course Appetizer, Lunch, Main Course

Cuisine American

Keyword Butter, Chicken Stock, Crushed Tomatoes, Garlic, Red Onion, Red Roasted Peppers, Soup, Tomato, Tomato Soup

Prep Time 15

Cook Time 30

Servings 11

1 Red Onion Coarsely Chopped
2 Red Peppers Coarsely Chopped
6 Roma or 1 Pint Cherry Tomatoes Coarsely Chopped
2 Tbsp Olive Oil Extra Virgin
3 Garlic Cloves Wrapped in Foil with Olive Oil
1 20 oz Can Crushed Tomatoes
3 Cups Chicken Stock or Bone Broth 1 Box
1 Tbsp Bouillon I love "Better Than Bouillon"
1 Tbsp Butter Adds Glossiness
2 Tbsp Balsamic Vinegar
Salt and Pepper to taste About 1 tsp each.
1 Cup Cream Can use Half & Half or Unsweetened Almond Milk
½ Cup Shaved Parmesan Cheese Or Top with a dollop of Plain Yogurt or Sour Cream....deeeelicious!
5 Fresh Basil Leaves Julienne Cut for a Pretty Garnish

Gather all equipment and ingredients to save time.
Preheat oven to 425F.
Coarsely chop first 3 ingredients and place on a lined cookie sheet. Coat veggies with 1 tbsp olive oil, salt and pepper.
Wrap garlic cloves in their skins in a foil pouch with a sprinkle of olive oil. Place on the cookie sheet with the veggies. Bake for 30 minutes or until veggies are slightly charred.
Let cool. Squeeze softened garlic cloves out of their skins into the food processor. Add cooled veggies and puree until smooth.
Add can of crushed tomatoes and puree to your favorite soup consistency. Strain if you like it silky smooth.
Drop pureed mixture into a Dutch oven on the stove. Add Chicken Stock, Bouillon, Balsamic Vinegar, Salt and Pepper. Bring to a slight boil, then simmer.
Add Cream to your pot a few minutes before serving.
Ladle in bowls or cups. Garnish with Mozzarella cheese and basil leaves.
Enjoy this classic comfort food with my Three-Cheese Grilled Cheese Sandwich. mmmm good!