Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 Large yellow onion, diced
  • 4 Cloves garlic, smashed and minced
  • 1 tsp Dried oregano
  • 0.5 tsp Smoked paprika
  • 24 oz Jarred roasted red peppers, drained and rinsed
  • 14 oz Can fire-roasted crushed tomatoes
  • 4 cups Low-sodium vegetable broth
  • 0.5 cup Heavy cream
  • 1 tbsp Balsamic vinegar
  • 0.5 tsp Salt
  • 0.25 tsp Cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion and sauté for 5-6 minutes until translucent and beginning to soften.
  2. Stir in the minced garlic, smoked paprika, and dried oregano. Sauté for exactly 1 minute until the mixture is fragrant and the garlic is slightly golden.
  3. Add the drained roasted red peppers and the can of fire-roasted crushed tomatoes to the pot. Pour in the 4 cups of vegetable broth.
  4. Bring the liquid to a gentle boil. Once boiling, reduce the heat to low and simmer for 15 minutes to allow the flavors to meld and the vegetables to soften.
  5. Carefully transfer the soup to a high-speed upright blender or use an immersion blender directly in the pot. Blend on high until the texture is completely smooth and velvety.
  6. Stir in the heavy cream and balsamic vinegar. Season with salt and cracked black pepper to taste. Garnish with fresh basil if desired and serve hot.