roasted red pepper & tomato soup

Name: Roasted Red Pepper & Tomato Soup
Prep time: 10 min
Cook time: 8 h
Yield: 4
Cuisine: American
Ingredients: 2 teaspoon(s) garlic, minced; 1/2 cup(s) onion, chopped frozen; 28-30 ounce(s) tomatoes, canned and chopped, with liquid; 2 jar(s) roasted red peppers; 1 quart(s) vegetable broth; 1 bunch(es) chives, chopped for garnish (optional); - salt and white pepper (to taste)

8 Pinches

Cindy McLaughlin

Fernandina Beach, FL

Updated on Apr 10, 2015

Contributed by Cindy McLaughlin. This is my quick and easy version of this recipe. It is made in a Crock Pot for busy days when more than 10 minutes prep time is just too much time.

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prep time 10 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 4 (main dish) or 8 (appetizer)

Ingredients

2 teaspoons garlic, minced
1/2 cup onion, chopped frozen
28-30 ounces tomatoes, canned and chopped, with liquid
2 jars roasted red peppers
1 quart vegetable broth
1 bunch chives, chopped for garnish (optional)
- salt and white pepper (to taste)

How To Make roasted red pepper & tomato soup

Step 1

Combine all ingredients EXCEPT chives, salt & pepper in a Crock-Pot.

Step 2

Cook on low for 8 hours.
Step 3

Blend until velvety. NOTE: I use an immersion blender for simplicity and safety. (This can be blended in a traditional blender. Process in small batches and cover tightly to avoid steam burns and flying soup!)
Step 4

Season to taste with salt and pepper. Garnish with chives if desired.
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