Roasted Red Pepper, Chicken and Parmesan Soup

We really like this flavorful soup. It’s easy and tastes like you’ve worked much harder than you have. That makes it perfect to whip up for friends or family in need of a little TLC.

Don’t fret if you don’t have the exact amount of roasted red peppers. Anywhere from 16 to 24 ounces or so is fine. Use the lesser amount if you aren’t a big fan of peppers, though the other ingredients tame the peppers’ boldness fairly well.

If your soup recipients have any nut allergies, be sure to check the pesto ingredients. I’ve seen pesto containing pine nuts, almonds, walnuts and even cashews. I added a can of chicken broth for more flavor and to thin the soup a little.

Roasted Red Pepper, Chicken and Parmesan Soup

2 10-oz. jars roasted red peppers, pureed, with the juices in the jar

2 15-oz. cans crushed tomatoes or 1 28-oz. can

3/4 cup prepared pesto (or to taste)

1 14.5-oz. can chicken broth

3/4 cup shredded Parmesan

1 tbsp. garlic powder (or 2 cloves, minced)

1 tsp. black pepper

2 tsp. celery salt

1 tbsp. onion powder (or 1 medium onion, minced)

2 tbsp. chicken base or equivalent in chicken bouillon cubes

1 to 1 1/2 cups cooked chicken breast, shredded (rotisserie works really well)

1 quart half-and-half (I use fat-free)

Croutons, shaved Parmesan and more pesto for garnish, if desired

Whisk all ingredients except chicken and half-and-half in a large soup pot and cook, covered, about 30 minutes over medium-low heat. Stir frequently. Add chicken; cook 15 minutes more. Taste and adjust seasonings as needed. Stir in half-and-half and heat gently. If too thick, gradually stir in hot water or more broth to thin to your preference. Do not overheat or boil (especially if you use fat-free creamer).

If desired, garnish with more Parmesan, croutons and/or a dollop of pesto.

Serves 6 to 8.