Roasted red peppers infuse the soup with smoky flavor. The addition of basil and garlic croutons creates a soup perfect as an elegant start to a dinner party or as a special midweek supper.
2 tsp. olive oil
1 large onion, chopped (1 1/2 cups)
2 cloves garlic, minced
2 cans (14.5 oz. each) Contadina® Diced Tomatoes, not drained
1 jar (16 oz.) roasted red bell peppers, drained
2 Tbsp. chopped fresh basil or 1 tsp. dried basil
2 cups College Inn® Garden Vegetable Broth
Chopped fresh basil, optional
Garlic croutons, optional
Heat oil in a large saucepan over medium heat; cook onion 3 minutes or until softened. Add garlic and cook 1 minute, stirring frequently.
Combine tomatoes, peppers, onion mixture and 2 Tbsp. basil in a blender or food processor; blend until smooth.
Return mixture to saucepan and add broth; heat over medium heat just until boiling. Reduce heat to medium-low and simmer 5 minutes. To serve, garnish with remaining basil, croutons and olive oil, if desired.