Real Recipes From Real Home Cooks ®

roasted pepper & sundried tomato soup

(1 rating)
Recipe by
Kathy Sills
Harrisville, MS

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!

(1 rating)
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For roasted pepper & sundried tomato soup

  • 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
  • 1/2 tsp
  • 1
    capful perfect pinch tuscan rosemary & sundried tomato seasoning
  • 1 can
    5 oz. tomato paste with garlic
  • 2 box
    32 oz. chicken broth
  • 1 c
    tomato juice
  • 3 Tbsp
    sour cream
  • 1/2 c

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.