Instructions
1 (12 oz.) jar roasted red peppers, undrained
1 (14.5 oz.) can diced tomatoes
1 T. olive oil
1 (28 oz.) can tomato puree
1 cup chicken broth
1 T. sugar
½ tsp. salt
¼ tsp. pepper
Fresh basil, to taste
1 cup heavy cream
Puree peppers and diced tomatoes in a blender until smooth. Heat oil in a large soup pot over medium heat. Add pureed mixture, tomato puree, chicken broth, sugar, salt, pepper and basil. Heat to simmering. Remove from heat and whisk in heavy cream. Return to stove and heat through.
JOANNE’S NOTES: For added spice, sprinkle in cumin and cayenne pepper. A can of evaporated milk can be substituted if there’s no cream on hand. Feel free to use those delicious fresh tomatoes from your garden, too!
