Ingredients
2 Tbs butter or oil
2 medium red bell peppers, chopped
1 medium sweet onion, chopped
2 cloves garlic, minced
2 Tbs tomato paste
1 tsp smoked paprika
1 (28-oz) can whole peeled plum tomatoes with basil
1 ½ cups vegetable broth
1 tsp sugar
½ Tbs kosher salt
½ tsp freshly ground pepper
1/3 cup heavy cream
1/3 cup chopped fresh basil
Directions
Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat about 10 minutes, or until golden and tender. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute. Stir in tomatoes and next 4 ingredients. Crush tomatoes into chunks with the back of a spoon. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Stir in cream and basil; heat through, stirring occasionally. Season with salt and pepper and serve. (Serves: 6)
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