Roasted Red Pepper Tomato Soup - KOTA Territory News

Roasted Red Pepper Tomato Soup

3 TB olive oil
1 medium onion, chopped
1 tsp garlic, minced
1 jar roasted red peppers, drained, chopped
1 28oz can diced or crushed tomatoes, undrained
1/4 tsp salt
1/2 tsp pepper
2 tsp brown sugar
1/2 tsp thyme
3 c chicken stock
1 can V8 juice
1/2 c heavy cream
1 tsp basil
2 TB red wine vinegar

Saute onion and garlic in olive oil over medium heat until softened. Add red peppers, tomatoes, salt, pepper and brown sugar. Simmer 10 minutes. Remove from heat and blend with hand-blender until smooth.

Return to heat and add thyme, chicken stock and V8 juice. Cover and simmer over low heat for 30 to 45 minutes. Turn fire off and add cream, basil and red wine vinegar.

Makes about 8 cups of soup.