ROASTED RED PEPPER & TOMATO SOUP

Roasted Red Pepper & Tomato Soup image

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 8

2 14- ounce cans whole or diced tomatoes
2 tablespoons butter
1 medium onion (roughly diced)
3 cups vegetable broth
1 clove garlic (minced)
1/2 cup half-and-half
8 ounces 1 cup roasted red peppers
Salt and fresh ground pepper to taste

Steps:

In a large saucepan over medium heat, bring the tomatoes, butter, and diced onion to a boil. Reduce heat to low and simmer uncovered for about 45 minutes, until the tomatoes begin to break down and droplets of butter float free from the tomatoes. If using whole tomatoes, break them up with a spoon as they cook.
Add the vegetable broth and garlic, then return to a simmer. Simmer for another 10 minutes.
Stir in roasted red peppers.
Remove from heat. Let mixture cool to room temperature so that it's safe to puree without danger of burning yourself.
Puree ingredients in a blender, food processor, or right in the pan with an immersion blender. Return the mixture to the pan and return to a simmer over low heat.
Stir in half-and-half and add salt and pepper to taste. Return to a simmer, then serve.