It is so. dang. good.
There are days when you just need the comfort of grilled cheese and tomato soup, you know?
And honestly, I've never been much of a fan of straight up tomato soup.
Seems kind of bor-ING. This is not boring, this is a party in your mouth (quoting my 5 year old on that one).
I knew I was taking a big risk making soup for the three rascals. But they dunked their sandwiches like there was no tomorrow. There may have even been some slurping.
Make it, eat it, love it. The end.
Creamy Roasted Red Pepper and Tomato Soup
serves 6 at about 230 calories per serving
1/4 cup olive oil
1 small yellow onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1 14oz can fire roasted diced tomatoes
1 14oz can tomato sauce
1 12 oz jar roasted red peppers (water packed)
2 cups chicken broth
1/2 cup fresh basil, chopped
1 cup half and half
salt and pepper to taste
Saute onion, carrots and garlic in olive oil until tender, about 8 minutes.
Add in tomatoes, tomato sauce, peppers, broth and basil and simmer over medium heat for 20 minutes until vegetables are soft.
Add in cream and puree soup with an immersion blender or (very carefully) in a standing blender until smooth.
Salt and pepper to taste.
Serve immediately with a toasty grilled cheese and salad... enjoy!