creamy bell pepper and tomato soup
(1 rating)
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from Southern LIving Mag. fall 2011
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(1 rating)
yield
10 cups
prep time
15 Min
cook time
40 Min
Ingredients For creamy bell pepper and tomato soup
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2 Tbspbutter
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3 clovegarlic
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2-28 ozcan tomatoes, crushed
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1-14 ozchicken broth
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2-12 ozjars roasted red bell peppers, drained
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1 Tbspsugar
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1-7 ozpackage zesty italian dressing mix
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2 chalf and half
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1/4 tspground red pepper
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1/4 tspfreshly ground black pepper
How To Make creamy bell pepper and tomato soup
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1Melt butter in a large Dutch oven over medium heat; add garlic, and saute' 1 minute or until slightly golden. Stir in tomatoes and next 4 ingredients; cook, stirring occasionally, over medium heat 30 minutes. Remove from heat, and let cool 10 minutes.
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2Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to Dutch oven.
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3Stir in Half and half, and cook, stirring occasionally over low heat 8-9 mins or until thoroughly heated; stir in red and black pepper. Add basil 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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