Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons olive oil
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 1 pound cherry tomatoes
  • 1 red bell pepper
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 1 pinch red pepper flakes
  • 1 teaspoon paprika
  • 1 teaspoon dried basil
  • 4 cloves garlic minced
  • 4 cups veggie broth (or chicken broth)
  • 14 ounces crushed tomatoes
  • 1 teaspoon white sugar
  • 1 cup heavy cream

Instruction

  • Preheat oven to 400 degrees F.
  • Add 2 tablespoons of olive oil, fresh cherry tomatoes and sliced red bell pepper to a large bowl. Season with salt and pepper and toss to combine.
  • Arrange on a large baking sheet and roast for 20-30 minutes.
  • Add 2 tablespoons of olive oil to a large pot or Dutch oven over medium heat and cook the onion, celery, salt, pepper, red pepper flakes, paprika, and basil for about 5-6 minutes or until the onions are translucent.
  • Add in the garlic and stir for 30 seconds before adding in the roasted tomatoes and pepper, broth, crushed tomatoes, and sugar.
  • Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.
  • Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.