Ingredients
2 tablespoons olive oil
1 Spanish onion, chopped
1 carrot, chopped
2 cloves garlic, finely chopped
1 (14/5-ounce) can fire-roasted tomatoes
1 (12 ounce) jar roasted red peppers
2 1/2 cups chicken broth
1/2 cup half and half
1 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons sugar (optional)
1/4 cup basil and more for garnish
Preparation
Heat the oil in a 2 qt pot over medium-high heat. Add onion and carrot and saute until tender. Add garlic and saute till fragrant. Season with salt and pepper. Add tomato paste and cook till toasted about 1 min. Add tomatoes, peppers, broth and simmer for 25 minutes until vegetables are tender and flavors are melded. Taste for seasoning and add more salt pepper and sugar. Blend until smooth.
