Tomato & Roasted Red Pepper Soup

Extra Virgin Olive Oil (Or other vegetable oil), 1 tbsp
Onion, preferably sweet, 1, chopped
Garlic, 3 cloves
Dried Basil, 1/2 tsp
Dried Thyme, 1/2 tsp
Red Pepper Flakes, to taste

Fresh Tomato, seeds removed, chopped, 1 1/2 lbs

Fresh Parsley, 1/4 cup chopped (optional)
Carrot, grated, 1/3 cup (optional, add 1/2-1 tbsp sugar if not using)
Vegetable Stock or Chicken Broth, 3 cups
Tomato Paste, 2 tbsp
Roasted Red Pepper, 1/2 cup chopped

Salt, pepper, balsamic vinegar, to taste (optional)
Garnish: Basil Leaves, fresh, to taste (about 8), chiffonade

This soup needs quality tomatoes -fresh from the garden or farmer's market, not the week-old pale tomatoes from the grocery store.

Prep the vegetables.

In pot, heat oil over medium. Add onion, garlic, dry basil & thyme, and red pepper flakes. Cook, stirring occasionally, til softened, about 5 minutes.

Add tomatoes, stir and cook 5 more minutes.

Add parsley, carrot, stock, tomato paste, and roasted red pepper . Bring to boil; reduce heat and simmer 10-15 minutes.

Puree, either in a blender or using immersion blender in pot, until soup is desired consistency.

Taste; if desired, add 1/2 tbsp balsamic vinegar, pinch salt and pepper, stir to combine.

Divide into 4 bowls, add chiffonaded basil.

Serving Size: Makes 4 servings, about 1 1/2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user MCLAREN21.