Creamy Bell Pepper And Tomato Soup Recipe

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Creamy Bell Pepper and Tomato Soup

linda hendricks


from Southern LIving Mag. fall 2011

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★★★★★ 1 vote
10 cups
15 Min
40 Min


2 Tbsp
3 clove
2-28 oz
can tomatoes, crushed
1-14 oz
chicken broth
2-12 oz
jars roasted red bell peppers, drained
1 Tbsp
1-7 oz
package zesty italian dressing mix
2 c
half and half
1/4 tsp
ground red pepper
1/4 tsp
freshly ground black pepper


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.

2Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to Dutch oven.

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.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy