Piquillo Peppers
Tomato Soup

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4 (Main dish) 6 (Appetizer)

Recipe developed by www.diethood.com

Ingredients

• 3 tablespoons STAR Original Olive Oil
• 1 yellow onion, diced
• 4 celery stalks, sliced
• 3 large carrots, sliced in rounds
• 3 garlic cloves, minced
• 1 pound (about 5 to 6) tomatoes, diced
• 1 jar (14.75-ounces) Cara Mia Piquillo Peppers, drained
• 4 cups low sodium organic chicken broth
• Salt and pepper, to taste
• Chopped basil, for garnish

Directions

1. Heat olive oil over medium heat in a heavy-bottomed soup-pot or saucepan.
2. Add onions, celery, and carrots; sauté for 10 minutes, or until soft.
3. Add garlic and continue to cook for about 1 minute.
4. Stir in tomatoes, peppers and chicken broth; bring to a boil.
5. Turn down to a simmer and continue to cook for 30 minutes.
6. Remove from heat and transfer to a blender.
7. Puree soup in a blender until smooth. Depending on the size of your blender, you might have to do this part in batches.
8. Season with salt and pepper. Taste for seasonings and adjust accordingly.
9. Ladle into bowls.
10. Garnish with chopped basil and serve.