Ingredients: 2 tablespoons extra virgin olive oil 1 cup yellow onion, large-diced 4 cloves garlic, roughly chopped ¼ teaspoon crushed red pepper flakes 1 cup roasted red peppers, roughly chopped ...

3 large red bell peppers 6 medium-sized tomatoes 2 heads of garlic 1 large onion 4 cups vegetable broth 1 tsp smoked paprika 1 tsp dried basil Salt and pepper, to taste Olive oil Fresh basil, for ...

roasted tomato red pepper soup (Dr. Lisa Leslie-Williams. Pharm D, founder of the Domestic Life Stylist) For the best flavor, she recommends roasting tomatoes for a minimum of two hours.

Tomato soup is nourishing and comforting, and some store-bought varieties are delicious ... but not all of them. We tried and ranked several popular brands.

Add the onion, thyme, onion powder and a pinch of salt and pepper to the skillet and cook, stirring occasionally, until the onions soften and brown, 3 to 4 minutes.

Ingredients Roasted Tomato Hatch Chile Soup: 3 ½ pounds roma tomatoes, halved 2 red bell peppers, halved, ends trimmed with seeds removed 1 hatch chile ½ onion, peeled and kept whole 3 garlic ...

Remove the bay leaves. Puree the soup in a blender, about 1/3 of the amount at a time, until smooth. Return the soup to the pot. Stir in the half and half, sherry, and additional broth if needed.

1. Saute the onions in olive oil until soft. Add the chicken stock, red peppers, tomatoes, sugar and basil. Bring to a boil, reduce heat, cover and simmer for 15 minutes. 2.

½ medium-size red pepper, cut in ¼-inch slices ½ onion cut into thin slices ½ cup half & half Chopped parsley to garnish the soup Put all ingredients in a soup pot and cook for 20 minutes.

They're known for their tomato basil soup, along with their roasted red pepper. "We've been serving our roasted red pepper soups and tomato soups for almost 10 years now.