Roasted Red Pepper & Tomato Soup

INGREDIENTS

1 tablespoon Extra Virgin Olive Oil
4 cloves garlic, chopped
1 yellow onion, diced
2 carrots, diced
1, 15.5oz jar Giuliano Roasted Red Peppers, drained
2, 28oz cans whole peeled tomatoes with juice
Kosher salt and pepper to taste
Yogurt or sour cream for garnish
Sliced almonds for garnish

DIRECTIONS

1. Heat a large heavy bottom pot or dutch oven to medium heat. Add a tablespoon of olive oil, along with the garlic, onion and carrots and cook stirring occasionally until softened and translucent.

2. Transfer the cooked garlic, onions and carrots to a blender. Add the drained Giuliano Roasted Red Peppers and juice from one can of the whole peeled tomatoes. Blend the vegetable and red pepper mix until smooth. Return to the pot.

3. In batches, blend that remaining whole peeled tomatoes and their juice until smooth and add the pureed tomatoes to the pot with the red pepper mix. Stir to combine. Season generously with kosher salt and red pepper and bring soup to a boil then reduce to a simmer and cook simmering for 20 to 30 minutes. (The longer the soup simmers the more intense the flavor will become.)

4. Ladle soup into bowls and garnish with a dollop of yogurt or sour cream and sliced almonds. Serve immediately!

Serves 6