Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion - chopped
  • 2 cloves garlic - chopped
  • 2 12 oz jars roasted red peppers - drained
  • 2 28 oz cans tomatoes - whole or chopped
  • 2 teaspoons granulated sugar
  • 1 1/2 cups chicken broth
  • 1/4 teaspoon red chili flakes - adjust to your taste

Instruction

  • 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.
  • Add drained peppers, canned tomatoes and sugar. Simmer 10 minutes and season with salt and pepper. ( Taste after every pinch.  Canned tomatoes can be salty.)
  • Add 1 cup chicken stock and red chili flakes if desired- heat to a simmer.   Reduce heat to low.
  • 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). Re-heat soup. Add more broth if desired. Check for seasoning and adjust. Serve with fresh basil garnish.
  • NOTE: This is also good with a little cream. Before blending, add 1/3 cup whole cream for a smoother texture. Adjust your calorie count accordingly.