Roasted Red Pepper and Sun-Dried Tomato Soup

1. 1

   Rehydrate the dried tomatoes by soaking them in warm water for 1 hour.

2. 2

   Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally.

3. 3

   Do not let the onion color.

4. 4

   Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes.

5. 5

   Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth.

6. 6

   Then pass it through a strainer to remove the vegetable skins.

7. 7

   Adjust the seasoning and serve with fresh basil leaves as a garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.