Easy Fire Roasted Peppers and Tomato Soup
- 4 Tbsp unsalted butter
- 3 cups finely chopped onions
- 2 stalk celery finely chopped
- 3 roasted garlic cloves
- 2 to 3 tbsp (or more) fire roasted red peppers in jar or roast peppers
- 2 (28-oz cans) crushed tomatoes with juice
- 2 cups chicken stock
- 2 Tbsp Cooking With Greens No Salt Italian Blend
- 2 Tbsp sugar
- 2 tsp Cooking With Greens No Salt Onion black pepper blend
- 1/2 cup heavy whipping cream or to taste to combat acidity
-
1/3 cup parmesan cheese freshly grated, plus more to serve
Heat a nonreactive (non metallic) pot or enameled dutch oven over medium heat. Add butter then add chopped onions and celery. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Cream minced garlic in a bowl with a spoon and add to pan and sauté 1 minute until fragrant. In a large blender, Add sauteed vegetable mixture, crushed tomatoes with their juice, chicken stock, roasted red peppers, sugar (or add sugar to taste), and seasonings. Blend together or in batches until smooth, then return blended soup to the pot over medium heat. Cover and Bring to low boil. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Taste and reseason if needed and turn off the heat. Serve in bowls topped with shredded parmesan and chopped green onion or chives