Tomato and Roasted Red Pepper Soup

Step 1

Heat olive oil in a large stock pot or Dutch oven over medium. Add onion and cook until soft, about 8 minutes. Stir in garlic and cook 1 more minute.Add crushed tomatoes, roasted red peppers (and residual juices in jar), and broth; bring mixture to a simmer.Gently simmer over medium heat for about 15 minutes, until the mixture slightly reduces. Season with salt and black pepper, and reduce heat to low.

Step 2

Use am immersion blender or countertop blender to blend soup until smooth. Stir in heavy cream and Parmesan; taste and adjust seasonings as needed.Ladle into bowls and top with extra cracked black pepper and garnishes of choice (fresh basil leaves, extra Parmesan, a swirl of heavy cream or drizzle of olive oil.)