Creamy Bell Pepper 'n' Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter or margarine |
3 garlic cloves, finely chopped |
2 (28-ounce) cans crushed tomatoes |
1 (14-ounce) can chicken broth |
3 or 4 whole roasted red bell peppers (from jar), drained |
1 tablespoon sugar |
1 (0.75-ounce) package savory tomato pasta sauce mix |
2 cups half-and-half |
1/4 teaspoon ground red pepper |
garnish: freshly grated parmesan cheese |
Directions:
1. Melt butter in a large Dutch oven over medium heat; add garlic, and sauté 2 minutes or until slightly golden. Stir in crushed 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 simmer, stirring occasionally, over low heat until thoroughly heated; stir in ground red pepper. Garnish, if desired.
4. Note: For testing purposes only, we used Spice Islands Savory Tomato Pasta Sauce Blend.
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