Ingredients
1
tablespoon butter
1
tablespoon olive oil
1
clove garlic, finely chopped
1
shallot, finely chopped
1
tablespoon tomato paste
1
jar (15 oz) roasted red bell peppers, drained, rinsed
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1/4
cup half-and-half
1
tablespoon chopped fresh parsley
Salt and freshly ground pepper to taste
Preparation
In 4-quart Dutch oven, melt butter with oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring constantly, until shallot is tender. Add tomato paste; cook 1 minute, stirring constantly. Stir in roasted peppers and broth; heat to boiling. Reduce heat to medium; simmer uncovered 5 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
In blender or food processor, process mixture in batches 8 to 10 seconds or until smooth, stopping to scrape down side as needed. Return mixture to Dutch oven; stir in half-and-half and parsley. Cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper.
