Roasted Red Pepper Tomato Soup

Ingredients

3 cups Markon Ready Set Serve 1/4" Diced Yellow Onion
          RFS Item 79828
3 cups Markon Ready Set Serve 1/4" Diced Celery
          RFS Item 78318
1-#10 can Bountiful Harvest Fancy Diced Tomatoes in Juice
               RFS Item 12078
1-#10 can roasted red peppers, including liquid
4 Tbsp. Culinary Secrets Gourmet Chicken Base Paste,
No Added MSG - RFS Item 25124
1 Tbsp. Culinary Secrets Ground Basil
           RFS Item 10510
2-3 cups water (or milk)

Directions

1. Spray a large saucepan with cooking spray (recommended: EverLight Gold - RFS Item 14708). Add onions and celery, saute until tender.
2. Stir in diced tomatoes and their juice. Puree mixture in a food processor and return to saucepan.
3. Puree roasted red peppers with their liquid and add to saucepan.
4. Add chicken base and basil.
5. Bring mixture to a boil, reduce to simmer and cook 30 minutes to blend flavors.
6. Add water (or milk for a creamy soup) to desired consistency. Serve hot or cold. Optional garnish: sour cream and fresh basil leaves. Soup may be made a day or two ahead to improve flavor.