By Stephanie Kinturi
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people
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Ingredients
- 1 clove garlic roughly chopped
- 1 whole red onion diced
- 1 sprig fresh rosemary
- 2 Tbsp light olive oil
- 2 16-oz jars roasted red peppers drained
- 1 32-oz box chicken stock (or vegetable stock if you prefer)
- 3 Tbsp tomato paste
- 1/2 cup heavy cream
- 1 - 2 pinches salt and pepper to taste
- few springs fresh parsley optional for garnish
- a dollop fat free sour cream optional for garnish
Ingredients
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Instructions
- Heat the olive oil in a deep saucepan. Add the onion, garlic and rosemary and sauté for 5 minutes or until translucent. Discard the rosemary.
- Add the red peppers and chicken stock to the pan and bring mixture to a boil. Lower the heat and let simmer for 15 minutes.
- Stir in the tomato paste. Soup will thicken.
- Carefully pour the hot soup into a blender and puree. Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot or cold. Garnish with fresh chopped parsley and a dollop of sour cream.
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