Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 Carrots, diced
- ½ tsp Cento Crushed Red Pepper, to taste
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- ¼ cup Fresh Basil Leaves
- ½ tsp Fresh Thyme
- 1 jar Cento Roasted Peppers (12 oz), drained
- 1 can Cento All Purpose Crushed Tomatoes (14.5 oz)
- 2 cups Cento Organic Vegetable Stock
- 1 cup Heavy Cream
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Croutons, for serving
Directions
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until it turns translucent, which should take about 5 minutes. Next, stir minced garlic, diced carrot, and a pinch of red pepper flakes, sautéing for another 2-3 minutes until the garlic is fragrant. Incorporate tomato paste, fresh basil, and fresh thyme, cooking for an additional 2-3 minutes to develop rich flavors. Then, add roasted red pepper, crushed tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes. Use an immersion blender or transfer the soup to a blender in batches, pureeing until smooth. Return the soup to the pot if needed and stir in 1/2 cup of heavy cream. Simmer for an additional 5 minutes to ensure it's heated through. Finally, season with salt and pepper to taste. Serve hot, garnished with a drizzle of cream, fresh basil leaves, or a sprinkle of red pepper flakes for an extra kick and freshly toasted croutons. Serves 4.
