creamy bell pepper and tomato soup

Name: Creamy Bell Pepper and Tomato Soup
Prep time: 15 min
Cook time: 40 min
Yield: 10
Ingredients: 2 tablespoon(s) butter; 3 clove(s) garlic; 2-28 ounce(s) can tomatoes, crushed; 1-14 ounce(s) chicken broth; 2-12 ounce(s) jars roasted red bell peppers, drained; 1 tablespoon(s) sugar; 1-7 ounce(s) package zesty italian dressing mix; 2 cup(s) half and half; 1/4 teaspoon(s) ground red pepper; 1/4 teaspoon(s) freshly ground black pepper

(1 RATING)

20 Pinches

linda hendricks

westmonroe, LA

Updated on Nov 8, 2011

from Southern LIving Mag. fall 2011

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prep time 15 Min

cook time 40 Min

method ---

yield 10 cups

Ingredients

2 tablespoons butter
3 cloves garlic
2-28 ounces can tomatoes, crushed
1-14 ounce chicken broth
2-12 ounces jars roasted red bell peppers, drained
1 tablespoon sugar
1-7 ounce package zesty italian dressing mix
2 cups half and half
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper

How To Make creamy bell pepper and tomato soup

Step 1

Melt 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.

Step 2

Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to Dutch oven.
Step 3

Stir 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.
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