Just add grilled cheese! Whether made in the Crockpot Express or on the stove, this Roasted Red Pepper and Tomato Soup is the perfect way to warm up on a chilly day.
Press Brown/Saute and allow the pot to preheat for 2-3 minutes. Add butter and saute the onion and garlic until translucent (about 2 minutes) Press Start/Stop to cancel.
Add tomatoes, broth, red pepper, tomato paste and spices to the pot. Stir.
Close and lock the lid, turning the steam release valve to closed. Pres Steam (high pressure) and adjust the time down to 5 minutes. Press Start/Stop.
After the cooking cycle has ended, allow a natural pressure release for 10 minutes and then carefully release any remaining steam.
Open the lid and stir in the heavy cream. Pour the soup mixture out into a large, deep bowl and blend until smooth with an immersion blender. Add salt and pepper or more cream to taste.
Garnish with fresh basil, cheese, croutons, or serve with grilled cheese sandwiches.
Stovetop Instructions
In a large stock pot or Dutch oven, saute the onion and garlic in butter over med/high heat.
Add all ingredients to the pot except the heavy cream.
Simmer on med/low for 20 minutes, stirring occasionally.
Remove from heat and stir in heavy cream. Blend until smooth with an immersion blender.
Notes
For a lighter tasting, creamier soup, add more heavy cream.
Blend until completely smooth or leave slightly chunky if you prefer.
Use a standard blender (be careful with hot liquids!) or food processor if you don't have an immersion blender.
Seriously, just buy an immersion blender. It's so much easier and safer.
Freeze some for later. Allow to cool completely before adding to the freezer. Thaw overnight in the refrigerator for best results.