Roasted Red Bell Pepper Soup

This roasted red bell pepper soup is flavorful and so easy to make. Make some Herb and Cheese Scones and you have perfect weeknight meal.

Ingredients:

1 Tablespoon Olive Oil

1 Yellow Onion, chopped

2 Carrot, chopped

2 Celery Stalks, chopped

1 Teaspoon Salt

½ Teaspoon Black Pepper

¼ Teaspoon Red Pepper Flakes

1 Teaspoon Minced Garlic

1 Tablespoon Italian Café Seasoning OR Naples Seasoning

2 12 oz. jars Roasted Red Bell Peppers

1 28 oz. can crushed tomatoes

4 Cups Chicken or Vegetable Broth

¼ Cup Heavy Cream or Half & Half

Directions:

1.   Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper.

2.   Add the garlic, Italian Café Seasoning and roasted red peppers, and cook 2 more minutes.

3.   Add canned tomatoes and broth and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.

4.   Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Or pour soup into a blender and blend until smooth. You might need to work in batches, so the blender doesn’t get too full.

5.   Stir in the heavy cream or half & half until well combined.