Roasted Red Pepper & Tomato Soup
- Saute carrots, celery, onion in a tablespoon of grapeseed oil until translucent, for about 10 -15 minutes
- Add tomatoes, roasted red peppers and balsamic & cover with water
- Bring to simmer on medium low and let simmer for 15 minutes. Puree with immersion blender
- Add heavy cream and warm through, salt and pepper to taste and garnish with basil
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