Creamy Tomato and Roasted Red Pepper Soup

Cheers to our first meal in our new home! We have been unpacking all day long and I wanted to make something that wouldn't be too difficult or too time consuming. This dish was the perfect solution. You can have this creamy and delicious soup on the table in about 30 minutes for another great weekday meal idea. We had this soup we grilled cheese and it was exactly what we needed after a long day of getting settled.

Source: A Hint of Honey (Originally from Food Network)

You Will Need:

• 2 Tbsp extra virgin olive oil
• 1 sweet onion, chopped
• 1 carrot, peeled and chopped
• 2 cloves garlic, minced
• salt and freshly ground black pepper, to taste
• 1 Tbsp tomato paste
• 14.5 oz. can fire-roasted crushed tomatoes
• 12 oz. jar roasted red peppers, drained and chopped
• 2 1/2 cups homemade or low-sodium chicken or vegetable broth
• 2 tsp sugar
• 1/2 cup half and half
• 1/4 cup fresh basil, chopped + extra for garnish

Here We Go:

• Heat olive oil in a large pot over medium-high heat
• Add carrot and onion and saute until tender, about 5 minutes
• Add garlic and saute for another minute
• Season with salt and pepper and add tomato paste and cook for 1 minute.
• Stir in the tomatoes, roasted red peppers, and broth
• Bring to a boil; reduce heat; simmer 25 minutes until the vegetables are tender
• Stir in the sugar, half and half, and basil
• Puree with a blender or food processor until smooth
• Season to taste with salt and pepper and  garnish with fresh basil.

Serves 4
Happy Feasting!