2 tablespoons extra-virgin olive oil
1 cup diced onions
2 (14.5 ounce) cans fire roasted tomatoes
1 (12 ounce) jar roasted red peppers, drained and chopped
1 tablespoon pesto
2 1/2 cups vegetable broth
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned garlic powder
1/4 teaspoon dried basil
1/2 cup half and half
thin slices of fresh mozzarella (topping)
1. Heat the oil over medium-high heat in a large Dutch oven or soup pot. Add the onion and sauté until onion is translucent, about 4-5 minutes.
2. Add the fire-roasted tomatoes, roasted red peppers, pesto, broth, salt, garlic powder, and basil. Bring to a boil over medium high heat, then cover and reduce heat to a slow steady simmer. Simmer for 25 minutes, stirring occasionally. Turn off the heat and add the half and half. Stir to combine.
3. Puree the soup using an immersion blender. Season to taste with additional salt and pepper.
4. Serve in bowls topped with a slice of the fresh mozzarella.