2 Tbsp canola oil 1 onion, chopped 1/2 cup celery, chopped 2 gloves garlic, minced 1 carrot, diced 1/2 tsp kosher salt 1/2 tsp pepper 1/4 tsp red pepper flakes 1 Tbsp tomato paste 1 can whole tomatoes 1 -12 oz jar roasted red peppers (3 red peppers roasted) 1 -1/2 cups chicken broth (low sodium) 2 tsp sugar 1/2 cup 18% cream 1/4 cup fresh basil, chopped 1 Tbsp balsamic vinegar 1 tsp potato starch (optional)
Instructions Heat oil in a medium saucepan, when hot add onions and cook until translucent, about 3 minutes. Add carrots & celery and continue to cook for 3-4 minutes longer.
Add garlic and cook until fragrant, about 1 minute, add salt, pepper & red pepper flakes, stir to combine. Add tomato paste and cook, stirring about 2 minutes. The colour should deepen to a deep red colour.
Add tomatoes, red peppers (drained if using jarred peppers) and chicken broth. Simmer 25 minutes until the vegetables are tender. Add sugar and more S&P if needed. Add cream, basil & balsamic vinegar, stir to combine.
In a blender puree´ the soup in small batches. Be sure to fill the container only half way and hold & cover with a kitchen towel. Adjust the thickness of the soup by adding the potato starch and stirring to combine. If using an immersion blender be sure to strain the soup before serving.