roasted pepper & sundried tomato soup

How To Make roasted pepper & sundried tomato soup

• 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.
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