Wednesday, February 15, 2017

Creamy Red Pepper Soup

Makes 4 servings
Prep time: 35 minutes
3 red bell peppers (or yellow or orange)
2 tomatoes 
1 (14.5 oz) can diced tomatoes 
2-3 Tablespoons olive oil
1/2 cup chicken broth or vegetable broth
1 cup half and half (or just regular milk works well too)
1 tsp salt
1/4 tsp pepper
1 clove of garlic, minced
1 tsp dried basil (or you can always just 1-2 Tbsp fresh basil, chopped)
Pinch of red pepper flakes
Toppings: sour cream and parmesan cheese

1.  Preheat your oven to 425° F.
Line a cookie sheet with foil. Wash your red bell peppers, core and seed them, and slice them into 1/2 inch strips.  Wash tomatoes and cut them into quarters, put them in a bowl with the garlic and oil and cover. Place them on the foil-lined cookie sheet.  Place in the oven on the top rack.  Cook for 30 minutes.  Remove from the oven and place peppers in the blender.
2.  Place can of diced tomatoes, broth, half and half, salt, pepper, basil and red pepper flakes in the blender.
3.  Blend the soup until smooth and then heat on the stove or microwave.
4.  Serve the soup topped with a dollop of sour cream and parmesan cheese, if desired.

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