Roasted Red Pepper and Tomato Cream Soup

Instructions

• • In a pot, heat some olive oil. Sauté the onions until they soften, then add the garlic and cook for 30 seconds.
  • Add the roasted bell pepper and cook for an additional 2 minutes.
  • Stir in Puck Tomato Sauce with Cream and the chicken stock.
  • Season the mixture with salt and pepper, then bring it to a boil. Reduce the heat to low, cover, and simmer for 7 minutes.
  • Use an immersion blender to blend the soup until it becomes creamy.
  • Serve the soup and garnish it with Puck Thick Cream or Puck Cooking Cream and cracked black pepper.