Tuscan Roasted Red Pepper Soup

This is an easy, light, and creamy pureed soup that will impress your family and friends. Ideally you’d be roasting your own peppers for this, but you can always choose the jarred kind to keep it simple and save some time on a Tuesday. This soup can easily be made vegetarian by substituting vegetable broth for the chicken broth.

3 tbsp Tuscan Herb Olive Oil

1/2 tsp red pepper flakes

4 cloves garlic, minced

1 (10-ounce) can whole peeled tomatoes

2 (12-ounce) jars of roasted red peppers, drained (or 2 small fresh red peppers, roasted)

3 cups chicken stock

1 tsp sea salt

1/2 tsp fresh cracked pepper

finely chopped chive for garnish

Heat the Tuscan Herb Olive Oil in a large, heavy-base saucepan over moderate heat. Sauté the red pepper flakes and minced garlic for 2-3 minutes on medium heat, stirring occasionally. Add the canned tomatoes, roasted red peppers, and chicken stock. Pureé using a stick blender until smooth. Bring the soup to a boil, then reduce to a simmer. Season with salt and pepper. Simmer for 10-15 minutes until thickened. Ladle soup into serving bowls and garnish with chopped chives.

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