3 tablespoons olive oil
1 small onion, sliced (about 1 cup)
2 medium cloves garlic, sliced or minced
1/3 cup dry or medium dry sherry
1 roasted red bell pepper, cut into chunks (see note)
2 14.5-ounce cans fire roasted tomatoes
2 cups low sodium chicken broth
1/4 teaspoon cumin
1/4 teaspoon fresh ground black pepper
2-3 tablespoons heavy cream (optional)
Roasted tomato soup
Heat the oil in a large saucepan over medium heat until it shimmers and flows like water. Add the onion and sprinkle with a pinch or two of kosher salt. Cook, stirring, until the onions just begin to brown, about 5 minutes. Add the garlic and cook for another minute or two, until it’s fragrant.
Pour in the sherry and simmer until the sherry has reduced by half, scraping up any browned onion bits from the bottom of the pan.
Add the bell pepper, tomatoes and chicken stock. Bring to a boil, then reduce the heat to maintain a slow simmer. Cover the pan and cook for 20 to 30 minutes.
Pour the soup into a blender and puree until smooth. (If soup is still hot, work in batches and be careful to hold the lid on firmly.) Pour the soup into a bowl through a medium sieve.
Return to the pot and bring just to a simmer. Add cream, if using, and stir to combine. Adjust salt, if necessary.
NOTE: jarred roasted red peppers are an acceptable substitute for roasting your own.