Fire Roasted Tomato Red Pepper Soup

By MooK

Ingredients

• 2 Tbsp. unsalted butter
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, minced
• 3 Tbsp. all-purpose flour
• 5 cups chicken stock
• 2 14 1/2 oz. cans diced fire-roasted tomatoes, drained
• 1 12 oz. jar roasted red peppers
• 3 Tbsp. tomato paste
• 2 tsp. sugar
• 1/2 c fat free half-and-half
• Salt and white pepper
• 4 grilled cheese sandwiches, cut into "croutons"

Preparation

Step 1

Melt butter in a medium saucepan. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.
Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated.

Add the chicken stock, tomatoes, red peppers, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
Transfer the soup to a blender and puree until smooth.

Return the puree to the saucepan, add the half and half and cook until the soup is just heated through. (This is a good time to make the grilled cheese.)
Season the soup with salt and pepper, garnish with croutons, and serve.