A delicious and comforting soup with the rich flavors of roasted red peppers and tomatoes, perfect for any meal.
Melt the butter in a large stock pot over medium heat.
Ensure the butter does not brown to keep the flavor mild.
Add the chopped onion, celery, and garlic to the pot and sauté until softened and translucent.
Stir frequently to prevent the garlic from burning.
Add the fire-roasted tomatoes and roasted red peppers to the pot, along with their juices.
Use a wooden spoon to break up the tomatoes slightly.
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes.
Cover the pot partially to retain moisture while allowing some evaporation.
Blend the soup in batches until smooth, then return it to the pot.
Be cautious when blending hot liquids; allow steam to escape.
Stir in the heavy cream and heat gently until warmed through.
Do not let the soup boil after adding the cream to prevent curdling.
Serve the soup hot, garnished with croutons or fresh herbs.
Pair with crusty bread for a complete meal.
