Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 medium (100g) carrot, finely diced
  • 16 oz (450g) jarred roasted red peppers, drained and rinsed
  • 4 cups (950ml) vegetable broth (low sodium)
  • 2 tbsp (32g) tomato paste
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15ml) balsamic vinegar

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add diced onion and carrots, stirring frequently until onions are translucent and carrots soften. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Stir in tomato paste and smoked paprika, coating the vegetables, and cook for 2 minutes to toast the paste.
  3. Add drained roasted red peppers and vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes until vegetables are tender.
  4. Remove the pot from heat and use an immersion blender to process the soup until completely smooth.
  5. Stir in heavy cream and balsamic vinegar. Season with salt and pepper. Return to low heat for 2 minutes to incorporate the cream, ensuring it does not reach a rolling boil.