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Plan Z Phase: This is a Z2 (ZReduction) and a Zola To GO! recipe.

This soup can be served hot or cold.

Serving size: 1-1/2 cups

Ingredients:

• 24 oz of roasted red bell peppers in a jar. Drain and rinse them thoroughly.
• 1-2 large shallots, minced
• 3 tsp of minced garlic (jar garlic will work)
• ¼ cup of tomato paste (no sugar)
• 3 cups of broth (you can use chicken or vegetable broth or a mixture of both)
• ¼ cup of heavy cream
• 1 Tbl of minced, fresh basil
• sea salt and pepper to taste

In a soup pot, spray lightly with olive oil and then add the shallots. Begin to cook on medium just until they loosen up. Add the garlic and tomato paste. Cook for one minute; the garlic should start to become fragrant. Then add the roasted peppers and the broth. Cook for about 15 minutes on a light bubbly boil to meld the flavors. Adjust seasoning with the addition of salt and pepper to your taste.

Now you are going to blend the soup in your blender. You might need to do this in two batches. If you are nervous about blending a hot mixture you can let it cool off and do this later. BE VERY CAREFUL. Whenever I blend something hot, I put a towel over the top of the blender and hold it down securely.  The blender top will try to fly off if you don’t do this and you can end up with hot soup all over your kitchen!

Blend the soup and put it back in the soup pot. Add the cream and the basil. Bring it back to warm but don’t boil it again now that you’ve added the cream.

It’s ready to serve. You can chill leftovers in the refrigerator.

If you want a spicy soup you can add cayenne to the soup or when you serve it you can have hot sauce on the side. This is meant to be an Italian soup but you can easily turn it into a Mexican one with the addition of the heat and you can change the basil to cilantro if you want.

Enjoy!

Cheers,