Puréed Tomato and Red Pepper Soup | Recipe Cart | Recipe Cart

Ingredients

• 2 red bell peppers, roasted
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1/2 cup diced carrot
• 1/2 cup diced celery
• Salt to taste
• 4 large garlic cloves, minced
• 1 28-ounce can chopped tomatoes with juice
• 1/4 cup tomato paste
• 2 sprigs fresh basil
• Pinch of cinnamon
• 1/2 teaspoon sugar (optional)
• 1 1/2 quarts vegetable stock or water
• 1/4 cup rice, preferably a medium-grain rice like arborio
• Freshly ground pepper
• Garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares)
• Freshly grated Parmesan
• Slivered fresh basil leaves