Velvety Red Pepper and Tomato Soup Recipe

• Cuisine: American
• Course: Soup
• Skill Level: Easy

Nutritional Information (per serving)

• Calories: 153
• Fat: 9g
• Protein: 3g
• Sodium: 1544mg
• Carbohydrates: 17g
• Fiber: 4g
• Sugar: 3g

Ingredients:

1. 2 tablespoons canola oil
   1 carrot, peeled and chopped
   1 shallot, chopped
   1 1/2 cups chopped onion (about 1 large onion)
   2 teaspoons garlic powder
   Two 14 1/2-ounce cans diced roasted tomatoes with their juice
   One 17-ounce jar roasted red peppers, drained and coarsely chopped
   2 cups vegetable broth
   3/4 cup heavy cream
   1/2 teaspoon salt
   1/2 teaspoon pepper
   Garlic and Parmesan Croutons for garnish
   
   

Directions:

1. 1. Heat the oil in a large pot over medium high heat.
   2. Add the carrot, shallot, onion, and garlic powder. Cook for about 4 to 5 minutes, until the carrots have softened slightly [not sure what that means] and the onion is translucent.
   3. Add the tomatoes, roasted red peppers, and broth, bring to a boil, lower the heat, and simmer, uncovered, and simmer for 15 minutes.
   4. Turn off the heat and stir in the cream.
   5. Working in batches, transfer the soup to a blender and puree until smooth.
   6. Stir in the salt and pepper.
   7. Ladle the so