Roasted Pepper & Sundried Tomato Soup
|Categories:||Other Soups, Quick & Easy, For Kids, Vegetarian, Healthy|
|1/2 sm||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||capful perfect pinch tuscan rosemary & sundried tomato seasoning|
|1 can(s)||5 oz. tomato paste with garlic|
|2 bx||32 oz. chicken broth|
|1 c||tomato juice|
|3 Tbsp||sour cream|
Pinched by andtwo, and 20 more.
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DirectionsIn a skillet at 1 tablespoon olive oil. Allow oil to get hot!Add the onion to the skillet and let it carmalize, about 5 minutes.Add the roma tomatoes and the nature sweet tomatoes. Add the roasted yellow pepper.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.In a pot add the chicken broth and tomato juice, allow to come to a boil, then lower heat.Add the cool tomatoes to a blender with the tomato paste. Pulse until well blended, liquefy.Pour liquefy tomatoes into the soup pot! Simmer for 20 minutes.Add the half/half and sour cream to soup, stir. Simmer another 5 minutes.