Creamy Bell Pepper and Tomato Soup

Creamy Bell Pepper And Tomato Soup

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linda hendricks


from Southern LIving Mag. fall 2011


★★★★★ 1 vote

10 cups
15 Min
40 Min


  • 2 Tbsp
  • 3 clove
  • 2-28 oz
    can tomatoes, crushed
  • 1-14 oz
    chicken broth
  • 2-12 oz
    jars roasted red bell peppers, drained
  • 1 Tbsp
  • 1-7 oz
    package zesty italian dressing mix
  • 2 c
    half and half
  • 1/4 tsp
    ground red pepper
  • 1/4 tsp
    freshly ground black pepper

How to Make Creamy Bell Pepper and Tomato Soup


  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.
  2. Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to Dutch oven.
  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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About Creamy Bell Pepper and Tomato Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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