Red Pepper Soup
Serves 4 to 6
1 cup roasted red peppers, diced
2 tablespoons extra virgin olive oil
1 medium onion, chopped
½ cup diced carrot
½ cup diced celery
Salt to taste
4 large garlic cloves, minced
1 24 ounce jar Monte Bene Tomato Basil
2 sprigs fresh basil
Pinch of cinnamon
1 ½ quarts chicken stock
¼ cup rice, preferably a medium-grain rice like arborio
Freshly ground pepper
1 Artisan sourdough loaf
Freshly grated Parmesan
Fresh basil leaves
Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add jar of Monte Bene Tomato Basil sauce, fresh basil, cinnamon, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
Add the diced roasted peppers, the stock, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt.
Using an immersion blender, purée the soup, or use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings.
Slice the top off loaf and hollow out the bread bowl. Top with Parmesan cheese, and fresh basil. Enjoy!