Roasted Red Pepper and Tomato Soup with Swirly Basil Oil
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
-2 tbsp olive oil
-1 large white onion, diced
-3 cloves garlic, minced
-1 12oz jar roasted red peppers
-8 oz sun dried tomatoes, drained (if packed in oil)
-4 cups chicken or vegetable stock
-1 tsp dried thyme
-1 tsp dried oregano
For the oil --1 cup loosely packed basil leaves
-1/2 cup olive oil
-1 clove garlic
-Dash of pepper
-Heat oil in a large saucepan over medium heat.
-Saute onion until soft and translucent, 3-4 minutes.
-Add the minced garlic and saute for an additional 1 minute.
-Add tomatoes, peppers, spices and stock to the pot.
-Simmer for 15 minutes, stirring occasionally.
-While soup is simmering, add basil, 1 garlic clove, and pepper to a food processor. Add 1/2 cup of olive oil slowly and mix until smooth. Set aside.
-Transfer soup to a blender and puree until smooth.
-Divide soup evenly into serving bowls.
-Drizzle basil oil over top of soup (you will probably have extra oil. This oil can be used on meat, soup, eggs, etc).