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roasted red pepper & tomato soup

GrammiMac avatar
Recipe by
Cindy McLaughlin
@GrammiMac
Fernandina Beach, FL

Contributed by Cindy McLaughlin. This is my quick and easy version of this recipe. It is made in a Crock Pot for busy days when more than 10 minutes prep time is just too much time.

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yield 4 (main dish) or 8 (appetizer)
prep time 10 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For roasted red pepper & tomato soup

  • 2 tsp
    garlic, minced
  • 1/2 c
    onion, chopped frozen
  • 28-30 oz
    tomatoes, canned and chopped, with liquid
  • 2 jar
    roasted red peppers
  • 1 qt
    vegetable broth
  • 1 bunch
    chives, chopped for garnish (optional)
  • salt and white pepper (to taste)

How To Make roasted red pepper & tomato soup

  • 1
    Combine all ingredients EXCEPT chives, salt & pepper in a Crock-Pot.
  • 2
    Cook on low for 8 hours.
  • 3
    Blend until velvety. NOTE: I use an immersion blender for simplicity and safety. (This can be blended in a traditional blender. Process in small batches and cover tightly to avoid steam burns and flying soup!)
  • 4
    Season to taste with salt and pepper. Garnish with chives if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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