Pepper and Tomato Cream Soup |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 6 |
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What I really like about this soup is that all the ingredients are usually on hand. It's quick but still delivers great taste. I was intending to make a basic tomato soup and it turned into this... Ingredients:
2 medium green bell peppers, seeded and cut into strips |
2 medium tomatoes, peeled, seeded, and diced (i used roma tomatoes) |
2 tablespoons canola oil |
1 1/2 cups chicken broth |
1 (14 1/2 ounce) can evaporated milk |
1/4 lb monterey jack cheese, diced |
salt |
liquid hot pepper sauce |
Directions:
1. In a wide-bottomed saucepan, add tomatoes and peppers. Cook until peppers are limp.
2. Add broth and simmer slowly for about 10 minutes. Stir in milk, add salt and hot pepper seasoning to taste.
3. Mix cheese into the soup and serve immediately.
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