Creamy Red Pepper Soup
By: More is More Mom
Published: Tuesday, November 16, 2010 - 6:06am

Ingredients




1 tablespoon olive oil
2 tablespoons butter
1 large shallot, chopped
3 cloves of garlic, minced
3 tablespoons tomato paste
15 oz jar of roasted red peppers, drained
32 ounces of chicken broth
1 cup of heavy cream
1 tablespoon parsley

Preparation

1 Over a medium-high heat, in a stock pot, or your crock pot insert, melt; 2 olive oil 3 butter 4 Add; 5 Shallots 6 Garlic 7 Cook until soft and tender, for approximately 2-3 minutes 8 Add; 9 Tomato paste 10 Stir constantly, for about 1 minute 11 Stir in; 12 Chicken broth 13 Roasted Red Peppers 14 Reduce heat to bring soup to a nice simmer, for approximately 5 minutes 15 Cool for 10-15 minutes then blend, either in batches in a food processor, or with an immersion blender (which works wonderfully) 16 Return the soup to your pot 17 Over medium high heat, add; 18 Heavy cream 19 Parsley 20 Cook until completely warm 21 If you are using your crock pot, cover and keep on warm until you are ready to serve 22 Ladle soup into bowl 23 Garnish with parsley and shaved parmesan cheese 24 You will be delighted because it’s um-um good!