Roasted Red Pepper and Tomato Soup with Goat Cheese Sprinkles

This is a terrific “snow day” soup. Tomato soup has it seasons, and during winter months when we are missing farm stand tomatoes, this healthy version is the perfect alternative. Roasted red peppers (jarred) add a smokey hint to the kicky fire-roasted tomatoes. The goat cheese softens the flavors and is not to be missed.

Roasted Red Pepper and Tomato Soup with Goat Cheese Sprinkles

Serves 4

• 2 tbsp Olive oil
• 1 Small onion, chopped
• 2 tsp Brown sugar
• 2 Garlic cloves, chopped
• 1 jar (16 oz) Roasted red peppers, drained
• 3 cans (14.5 oz) Fire-roasted tomatoes
• 2 cups Chicken (or vegetable) stock
• 1 tsp Salt
• 2 tsp Red wine vinegar
• 1 tsp Italian seasoning
• 1/4 tsp Paprika
• 1/4 tsp Chili flakes

1. Heat the olive in a large soup pot, set to medium heat. 
2. Sauté the onions and brown sugar together until caramelized, about 20 minutes. 
3. Once the onions are browned and fully translucent, add the garlic and sauté for 3 minutes until fragrant. 
4. Add the peppers and tomatoes to the pot along with the chicken stock. Bring to a boil.
5. Reduce heat and simmer for 20 minutes. 
6. Season with salt, vinegar, Italian seasoning, paprika and chili flakes.
7. Transfer the soup to a blender. Purée the soup on high until completely smooth.
8. Serve soup with basil , crumbled goat cheese and croutons.

Adapted from: TheModernProper