Roasted Red Pepper Tomato Soup

By LHPollack

Ingredients

• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 (12-ounce) jar roasted red peppers, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 3 cups vegetable stock
• 1/2 cup milk
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 1 TSBPS balsamic vinegar
• 1 TBSP chopped fresh parsley leaves, for garnish

Details

Servings 4
Adapted from blog.naturebox.com

Preparation

Step 1

Heat olive oil in a large stockpot or Dutch oven over medium heat.

Add garlic and onion and cook, stirring frequently, until onion is translucent, about 3-5 minutes.

Stir in red peppers, tomatoes, vegetable stock, milk and bay leaf; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer until slightly thickened, about 15-20 minutes. Remove bay leaf.

Puree with an immersion blender. Stir in balsamic vinegar.

Serve Immediately.