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
Make it step by step
- Over a medium-high heat, in a stock pot, or your crock pot insert, melt;
- olive oil
- butter
- Add;
- Shallots
- Garlic
- Cook until soft and tender, for approximately 2-3 minutes
- Add;
- Tomato paste
- Stir constantly, for about 1 minute
- Stir in;
- Chicken broth
- Roasted Red Peppers
- Reduce heat to bring soup to a nice simmer, for approximately 5 minutes
- Cool for 10-15 minutes then blend, either in batches in a food processor, or with an immersion blender (which works wonderfully)
- Return the soup to your pot
- Over medium high heat, add;
- Heavy cream
- Parsley
- Cook until completely warm
- If you are using your crock pot, cover and keep on warm until you are ready to serve
- Ladle soup into bowl
- Garnish with parsley and shaved parmesan cheese
- You will be delighted because it’s um-um good!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by More is More Mom, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.