Roasted Red Pepper and Tomato Soup the Applejack Lane Way
1 tablespoon olive oil
1 medium onion,chopped
1 tablespoon McCormicks Roasted Garlic Blend
1 12 ounce jar roasted red peppers, chopped into very small pieces
1 28 ounce can crushed tomatoes with basil
1 1/2 teaspoons brown sugar
1 14.5 ounce can beef broth
1 bay leaf
1 teaspoon dried thyme
1 to 2 dashes of Tabasco sauce
salt and pepper to taste
parsley flakes for garnish, optional
Heat the olive oil in a Dutch oven.. Add the chopped onion, and saute until the onion becomes transparent. Stir in the garlic blend. Add the finely chopped peppers to the onion and garlic mixture and cook for five minutes. Add the crushed tomatoes, beef broth, bay leaf, brown sugar, thyme, Tabasco, and salt and pepper. Simmer for about 30 minutes. Remove bay leaf. Puree the soup if desired before serving. Garnish with parsley flakes.
*This is not a Top Chef recipe, but it worked for the two of us. I have since read some published recipes that uses chicken or vegetable broth instead of beef broth and added cream or sour cream for a different texture. Pureeing the soup would create a smooth texture, but we enjoyed the bits of red pepper.
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