Roasted Red Pepper Soup

Step 1

Melt the butter in a large pot over medium heat. Add the onions and carrots and stir to coat in the butter. Reduce to medium-low, cover and cook until the onions begin to caramelize, about 25 minutes. Lift the lid and stir every few minutes during cooking and reduce heat to low if vegetables begin to cook too rapidly. Meanwhile, measure out remaining ingredients.

Step 2

Add the garlic, tomato paste, brown sugar, soy sauce, hot sauce, and seasonings. Stir to combine and cook for 2 minutes over medium-low heat.

Step 3

Add the wine and increase heat to medium. Simmer until the liquid is reduced by half, 3-4 minutes. Use a silicone spatula to stir it as it cooks.

Step 4

Add the roasted red peppers, crushed tomatoes, and chicken broth and remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender.

Step 5

Return to the stove and bring to a gentle bubble. Let it simmer and reduce for 30 minutes, uncovered, stirring occasionally. (Or until desired thickness/consistency is obtained.) The longer it simmers, the thicker and more concentrated it will become.

Step 6

Turn heat off. Stir in the heavy cream and gradually sprinkle in the grated cheese, if using. Garnish with croutons, Parmesan shavings, and freshly cracked pepper if desired. Serve with Garlic Bread With Cheese!