RED PEPPER & TOMATO SOUP Herbes de Provence
2 teaspoons EVOO
3 cloves fresh garlic, minced
1 cup onion, diced
1 medium carrot, peeled and diced
2 teaspoons Herbes de Provence
2 large sweet red peppers, chopped
15 ounces chicken broth
28 ounces crushed tomatoes
1 teaspoon salt
½ cup half and half creamer
½ teaspoon black pepper
1 teaspoon sugar
1. Heat EVOO in a medium stock pot on medium-low heat. Sauté garlic & onion about 1 minute. Add carrots and continue cooking until onion is tender, about 5 minutes.
2. Add Herbes de Provence, stirring for another minute. Add sweet red peppers and cook until they begin to soften, about 5 minutes.
3. Add broth and tomatoes, bring to a boil. Cover; simmer for 25 minutes. Stir in salt and pepper, half and half creamer and sugar. Puree in small batches. Reheat if needed and serve.