This Roasted Red Pepper Soup is seriously delicious! It's creamy, full of flavor from tomatoes and roasted red peppers, and the secret ingredient that makes it restaurant-worthy? A spoonful of basil pesto!
For serving: crusty buttered bread or grilled cheese!
Instructions
BUTTER and OIL: In a large pot, add oil and butter over medium heat.
ONIONS and CARROTS: Once butter is melted, add onions and carrots. Cook for 7-9 minutes, stirring occasionally until they begin to turn golden. Season with ¼ teaspoon each of salt and pepper.
GARLIC and TOMATO PASTE: Stir in the minced garlic, tomato paste, and sugar. Continue to cook for another 1-2 minutes or until the tomato paste darkens in color.
PEPPERS and TOMATOES: Pour in the whole tomatoes with their juice, diced tomatoes, drained roasted red peppers, and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer, uncovered, for 20 minutes, stirring occasionally.
BLEND: Use an immersion blender to process the soup until it reaches a smooth consistency. Alternatively, carefully transfer the mixture to a blender (see Note 2 for tips) and blend until smooth.
FINISHING: Return the pot to low heat and stir in the heavy whipping cream. Season to taste (I usually add another ¼tsp each salt and pepper). If you choose not to add pesto, you'll want some extra salt, pepper, and sugar. Add to taste.
SERVE: Serve the soup warm with some crusty buttered bread or grilled cheese. Stir through a big spoonful (or to taste) of pesto into each bowl. Enjoy!
Video
Notes
Note 1: Pesto: Pesto packs a punch of flavor and seasoning, as well as a good amount of saltiness. If you skip it, remember to adjust the salt to taste!Note 2:Blending: When blending, blend in 3-4 batches. Securely close the lid. Use the "soup" or "hot" cycle if available. Be cautious of steam pressure; if no hot/soup setting, replace the lid with a towel and hold it securely. Carefully remove the lid to avoid steam bursts.