Healthy roasted sweet red peppers give this easy 30-minute soup big BOLD flavor!
5 whole roasted red bell peppers (OR one jar, approximately 15 ounces – drained)*
1 15-ounce can tomato sauce
3 cups water
3 cups milk (I used fat free half & half)
1 tablespoon onion powder
1 tablespoon minced garlic
1 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
2/3 cup shredded parmesan cheese
Add roasted peppers, tomato sauce, and water to a large soup pot and stir over medium-high heat until mixture comes to a boil, then reduce heat to medium-low and remove pot from heat. Transfer mixture to a blender or food processor and pulse until smooth. Transfer mixture back to pot.
Add milk, onion powder, garlic, salt, pepper, and cheese to pot and stir to combine. Simmer for 15-20 minutes over medium-low heat until hot, fragrant, and cheese is completely melted. Serve with fresh basil and additional parmesan cheese if desired.