Easy Tomato & Red Pepper Soup

 

Ingredients: 

1 28-oz can of Whole tomatoes (San Marzano) is the best 

1 12-oz jar of roasted red pepper, drained 

1/4 cup of half-and-half cream (or vegan substitute)

1 1/2 tsp kosher salt (or less, season to taste) 

1 tsp sugar 

1/2 tsp freshly ground black pepper 

2 garlic cloves 

1/4 cup of water

Directions: 

Process all the ingredients in a food processor or Vitamix until smooth, stopping to scrape down sides as needed. 

Transfer mixture to a medium-size saucepan and cook over medium-high heat, stirring often. 

This will take about 8 minutes, or until hot. 

Serve immediately and garnish with chopped basil. 

Notes: You can add 1/4 tsp fresh thyme leaves, or basil to taste. If you prefer more red pepper flavor, use a larger jar of red peppers. 

Organic if available

Remove any seeds