Roasted Red Bellafina Pepper and Tomato Soup
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1 tablespoon extra virgin olive oil
½ cup onion, roughly chopped
2 garlic cloves, roughly chopped
½ cup roasted red Bellafina peppers, roughly sliced
1 can (14.5 ounce) fire roasted tomatoes
½ cup chicken broth
¼ cup heavy cream
⅛ teaspoon red pepper flakes
⅛ teaspoon dried oregano
¼ teaspoon fresh parsley, chopped
⅛ teaspoon pepper
pinch of salt
crumbled feta cheese, if desired
croutons, if desired
extra parsley for garnish, if desired
Add olive oil and onions to a large pot. Cook for 2 minutes.
Add in garlic and cook for 1 minute.
Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.
Place in a blender and pulse until smooth and creamy. About 30 seconds.
Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt. Warm up the soup on low if needed and serve immediately.
Top with feta cheese, croutons and parsley if desired.
Adapted from chefsavvy.com