Prep 15 mins
Cook 25 mins
Warm,creamy, and perfect for cold weather! Also a great way to get veggies into your meal, even if you don't like some of them!
- 1 yellow onion, Finely Chopped
- 3 celery ribs, Finely Chopped
- 4 large garlic cloves, Finely Minced
- 2 (14 1/2 ounce) cans fire-roasted tomatoes
- 1 whole roasted red pepper, Peeled, Seeded, and Sliced
- 3 tablespoons unsalted butter
- 1⁄4 cup heavy whipping cream
- 5 cups chicken stock
- In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
- Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
- Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
- Add stock and whipping cream, stir to combine.
- In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.
- Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!
I made this a few weeks ago & have been meaning to come back & rate it. This is a delightful soup! I added a little salt, some crushed red pepper flakes & basil (stopped at 4 c chicken stock) & served this with broiled cheese melted on garlic ciabatti bread type sandwiches. It was a very yummy meal! Thank-you for sharing this recipe!
I have been making this recipe since 2010....<br/>It is Everyone's favorite!<br/>I personally roast the Red Peppers, Tomato's and garlic on an open fire outside which takes extra time but it is WELL worth it.<br/>Tomorrow is my son's birthday and guess what he wants for his birthday dinner.<br/>Yep! <br/>The ingredients are wonderful when put together, but its a moms love that makes it all come true.<br/>So Thank You to Manda C for this GREAT Recipe.<br/>Tess
I had this at a restaurant and enjoyed it; notwithstanding, I am not a tomato fan at all. I did a google search of the name of the restaurant soup and found this recipe which was an identical name match. This soup was okay, granted, I only had 32 ounces of chicken broth -- to this end, oddly, it still seemed more acidic that the restaurant version I really enjoyed. Before serving, I did top it off with some cooked white corn and cilantro, which, I thought added a very nice touch. Overall, I would not make this again.