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Creamy Tomato and Roasted Pepper Soup

Patrick and Gina Neely : Food Network
  • 45 minutes
  • Serves 4

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