Roasted Red Pepper Tomato Soup

 

To make this soup fast and easy, be sure to get ready-to-use roasted red peppers which are available at most grocery stores.  Roasting peppers is certainly not difficult, just a bit time consuming.  Ground chili garlic sauce is optional if you like things a little spicy.  It’s available at most Asian grocery stores.  We love it!

 

3 Tbsp Butter

1 medium onion chopped

1 – 28oz can crushed tomatoes (low or no sodium added are best)

1 cup diced roasted red pepper

2 tsp sugar

½ tsp salt

2 cups vegetable stock

½ cup quinoa flour

¾ cup half and half cream (10%)

1 tsp ground chili garlic sauce (optional)

 

1.                  Melt butter in a medium saucepan on medium heat.

2.                  Sauté onions until tender, about 8 minutes.

3.                  Add tomatoes, red pepper, basil, sugar and salt.

4.                  Whisk the stock and flour together in a medium bowl.

5.                  Slowly stir the flour mixture into the saucepan.

6.                  Bring to a boil.

7.                  Lower the temperature and simmer for 5 minutes.

8.                  Remove from heat and puree the cooked mixture with an immersion blender or in a couple of batches in a regular blender.

9.                  Return soup to the lowest heat setting.

10.              Stir in cream and ground chili garlic sauce.

11.              Adjust seasoning and it is ready to serve.