Roasted Red Pepper Tomato Soup (Canned Tomatoes)
This roasted red pepper and tomato soup uses canned tomatoes and jarred peppers for a creamy, restaurant-style bowl, no roasting required!
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Cooking tools:
- Immersion blender
- Blender
- Slow cooker
- Dutch oven
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Stove
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 ½ teaspoons kosher salt, divided
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 (6-ounce) can tomato paste
- 1 (16-ounce) jar roasted red peppers, drained and roughly chopped
- 2 (15-ounce) cans fire-roasted diced tomatoes
- 1 quart vegetable stock, or chicken stock (if not vegetarian)
- 1 cup water
- 1 tablespoon brown sugar
- ⅓ cup heavy cream
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