INGREDIENTS
1/4 cup
Basil, fresh
1
Carrot
2 cloves
Garlic
1 14.5 ounce can
Tomatoes, fire-roasted
1
Vidalia onion
2 1/2 cups
Chicken broth
1 tbsp
Tomato paste
1
Kosher salt and freshly ground black pepper
1
jar Red peppers, roasted
2 tsp
Sugar
2 tbsp
Olive oil
1/2 cup
Half-and-half