PREP TIME: 5 MIN
1 Tbsp extra virgin olive oil 1 medium yellow onion diced 1 pinch kosher salt 2 large cloves garlic minced 1 (14.5 oz) can fire-roasted tomatoes 1 (4.5 oz) can chopped green chiles 1 (12 oz) jar roasted red peppers 1 cup chicken or vegetable stock 1 Tbsp cumin ½ tsp kosher salt 1 pinch fresh cracked pepper ¼ tsp hickory liquid smoke ½ cup heavy cream 1 Tbsp unsalted butter
COOK TIME: 35 MIN