Roasted Pepper & Sundried Tomato Soup
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- 1/2 small
- onion, diced
- 10.5 oz. nature sweet sunbrusts sweet golden snacking tomatoes
- roma tomatoes, chopped
- roasted yellow peppers from a jar, diced
- 1/2 tsp
- 1/2 tsp
- capful perfect pinch tuscan rosemary & sundried tomato seasoning
- 1 can(s)
- 5 oz. tomato paste with garlic
- 2 box
- 32 oz. chicken broth
- 1 c
- tomato juice
- 3 Tbsp
- sour cream
- 1/2 c
1In a skillet at 1 tablespoon olive oil. Allow oil to get hot!
2Add the onion to the skillet and let it carmalize, about 5 minutes.
3Add the roma tomatoes and the nature sweet tomatoes. Add the roasted yellow pepper.
4Add the salt, pepper and perfect pinch, stir. Cover and simmer on medium-low heat 15 minutes, use a potato smasher to mash the tomatoes. Then remove from burner and allow to cool.
5In a pot add the chicken broth and tomato juice, allow to come to a boil, then lower heat.
6Add the cool tomatoes to a blender with the tomato paste. Pulse until well blended, liquefy.
7Pour liquefy tomatoes into the soup pot! Simmer for 20 minutes.
8Add the half/half and sour cream to soup, stir. Simmer another 5 minutes.