Roasted Red Pepper and Tomato Soup
This roasted red pepper and tomato soup is subtly sweet and creamy with a hint of basil and white wine. It pairs perfectly with a gooey grilled cheese sandwich.
Equipment
- Dutch oven or heavy bottomed pot
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large carrots peeled and small diced
- ½ sweet onion diced
- 2 garlic cloves minced
- 3 tablespoons dry white wine I used Pinot Grigio
- 16 ounces roasted red pepper strips drained
- 28 ounce can of whole peeled tomatoes
- 12 ounces vegetable stock
- fresh basil leaves
- ½ cup heavy cream
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Instructions
- In a large dutch oven over medium-high heat, add the unsalted butter and olive oil.
- Add the diced carrots, onions, and garlic to the pot. Cook the veggies and garlic until the carrots are soft, 8 to 10 minutes, stirring occasionally.
- Add the white wine to the pot and let the mixture reduce for 2 more minutes.
- Add the roasted red peppers, tomatoes with juice, and vegetable stock to the pot. Let the mixture simmer, uncovered, for 20 minutes. Reduce the heat if necessary.
- Carefully transfer the soup to a high-powered blender, add fresh basil leaves, and blend until smooth. Pour the soup back into the pot.
- Add the heavy cream, sugar, and salt to the pot. Stir to combine. Once the soup is hot, remove from the heat and serve.
Nutrition
Calories: 350kcalCarbohydrates: 31gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 49mgSodium: 2479mgPotassium: 938mgFiber: 6gSugar: 17gVitamin A: 6906IUVitamin C: 75mgCalcium: 158mgIron: 4mg
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