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2 tspgarlic, minced
1/2 conion, chopped frozen
28-30 oztomatoes, canned and chopped, with liquid
2 jar(s)roasted red peppers
1 qtvegetable broth
1 bunchchives, chopped for garnish (optional)
·salt and white pepper (to taste)
How to Make Roasted Red Pepper & Tomato Soup
- Combine all ingredients EXCEPT chives, salt & pepper in a Crock-Pot.
- Cook on low for 8 hours.
- 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!)
- Season to taste with salt and pepper. Garnish with chives if desired.