Directions
- 1Sauté diced onions and carrots in butter.
- 2Add minced garlic and thyme.
- 3Add diced roasted red peppers, sun-dried tomatoes, tomato paste, and fire-roasted tomatoes.
- 4Add chicken or vegetable broth and all listed spices.
- 5Cover and simmer for about 15 minutes, or until veggies are cooked.
- 6Add fresh basil and blend the soup.
- 7Pour the soup back into the pot over low heat.
- 8Stir in heavy cream and freshly grated Parmesan.
Ingredients
- 4 tbsp salted butter
- 1 onion, diced
- 0.5 cup carrots, diced
- 1.5 tbsp minced garlic
- 3 sprigs fresh thyme
- 0.33 cup diced roasted red peppers
- 2 tbsp sun dried tomatoes
- 2.5 tbsp tomato paste
- 28 Oz fire roasted tomatoes, diced
- 2.5 cups chicken or vegetable broth
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper
- 0.75 tsp black pepper
- 1 tsp smoked paprika
- 1.5 tsp dried oregano
- 1.5 tsp sugar
- 1 tsp salt
- 0.25 cup fresh basil leaves, packed
- 1 cup heavy cream
- 0.25 cup freshly grated Parmesan
Equipment
potwooden spoonblenderimmersion blender
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