Roasted Pepper & Sundried Tomato Soup

Recipe Rating:	1 Rating5
Categories:	Other Soups, Quick & Easy, For Kids, Vegetarian, Healthy
Prep Time:	20 Min
Cook Time:	35 Min

Ingredients

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
1/2 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 bx	32 oz. chicken broth
1 c	tomato juice
3 Tbsp	sour cream
1/2 c	half/half

Pinched by andtwo, and 20 more.

Kathy Sills

Well Seasoned

Harrisville, MS (pop. 9,743)

tootiefruity

Member Since May 2012

Kathy's Notes:

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!

Directions

In 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.