Roasted Red Pepper and Tomato Basil Bisque

Ingredients

• 2 tsps minced garlicNutrition
• 1 tbsp feta cheese, crumbledNutrition
• 1/4 cup parmesan cheese, shavedNutrition
• 2 medium red bell peppersNutrition
• 3 tbsps extra virgin olive oilNutrition
• 4 tbsps tomato and basil pasteNutrition
• 1 cup half and half creamNutrition
• 2 cups chicken brothNutrition
• 3/4 cup onion, choppedNutrition
• 28 oz whole tomatoes, stewedNutrition
• 28 oz crushed tomatoesNutrition

Directions

1. 1Preheat oven to 450° F (230° C).
2. 2Drain juice from whole tomatoes into crock being used to prepare soup.
3. 3On large roasting pan, add tomatoes (cut in half) and red peppers (seeded and cut into rough chunks).
4. 4Drizzle 3 tablespoons over tomatoes and peppers. Sprinkle minced garlic over tomatoes and peppers. Splash with balsamic and then toss gently to coat all pieces.
5. 5Roast for approximately 30 minutes.
6. 6Add can of crushed tomatoes and chicken broth to crock with juice drained off the whole tomatoes. Cook at medium heat until roasted vegetables are done. Add contents of entire roasting pan, yummy juices and sweet delicious vegetavles.
7. 7Once flavors marry, add parmesan cheese and cream. Using immersion mixer or blender, puree the soup to creamy consistency.
8. 8Dish up 1 cup servings and garnish with crumbled feta cheese and sprig of flat leaf Italian parsley.

Nutrition per serving

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