Roasted Pepper & Sundried Tomato Soup

Kathy Sills

By
@tootiefruity

Great flavors of two different kinds of tomatoes going on in this soup, and with the added carmalized onions and roasted peppers is and added plus!


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Comments:

Prep:

20 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1/2 small
onion, diced
10.5 oz. nature sweet sunbrusts sweet golden snacking tomatoes
10
roma tomatoes, chopped
2
roasted yellow peppers from a jar, diced
1/2 tsp
salt
1/2 tsp
pepper
1
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
half/half

Directions Step-By-Step

1
In a skillet at 1 tablespoon olive oil. Allow oil to get hot!
2
Add the onion to the skillet and let it carmalize, about 5 minutes.
3
Add the roma tomatoes and the nature sweet tomatoes. Add the roasted yellow pepper.
4
Add 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.
5
In a pot add the chicken broth and tomato juice, allow to come to a boil, then lower heat.
6
Add the cool tomatoes to a blender with the tomato paste. Pulse until well blended, liquefy.
7
Pour liquefy tomatoes into the soup pot! Simmer for 20 minutes.
8
Add the half/half and sour cream to soup, stir. Simmer another 5 minutes.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy