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Roasted Tomato and Red Pepper Bisque

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Ingredients
  

  • 4 Tomatoes
  • 2 Red Bell Peppers
  • 1 onion
  • 1 carrot
  • 1 celery
  • 3 cloves garlic, minced
  • 1 can crushed tomato 28 ounce
  • 2 cups water 
  • 2 tbsp chicken broth mix
  • 1 tbsp brown sugar
  • 10 basil leaves
  • 1 cup cream
  • Salt and pepper to taste (I didn’t put any)
  • Add 1 to 2 cups of water at the end

Instructions
 

  • Roast tomato and red bell pepper with olive oil, salt and pepper at 450ºF for 40 minutes.  Remove skin from tomato and red bell pepper when finished.
  • Sauté onion, carrot, celery and garlic until fragrant.  Add roasted tomato and red bell pepper.  Stir in crushed tomato, water, chicken broth mix, brown sugar and bring it to a boil.  Simmer for 30 minutes.  Add basil
  • Blend the soup in a blender until smooth.  Return to stove, add 1 to 2 cups of water (depends how thick you like the soup) and bring it to a boil.  Add 1 cup of cream at the end.  Make sure the soup is not boiling as it will prevent cream from curdling in soup.