Roasted Red Pepper and Sun-Dried Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A co-worker of mine brought this soup to work and wanted me to try it. I wasn't too thrilled because I'm not too much into tomatoes. One taste and I was hooked and begged her to get me the recipe. As soon as I got the recipe I went out the same night and bought all the ingredients...it was that good. (Please note that prep time does not include soaking the sun-dried tomatoes) Ingredients:
1 ounce sun-dried tomato (approx 8pcs-do not use the ones packed in oil) |
1 small diced onion |
2 tablespoons extra virgin olive oil |
2 cups chicken broth |
1 (6 ounce) jar roasted sweet red peppers |
2 fresh ripe plum tomatoes or 2 ripe roma tomatoes |
salt and pepper |
Directions:
1. Soak the sun-dried tomatoes in warm water for about an hour to rehydrate them.
2. Place your olive oil in a pan and add onions and cook for about 7- 10 minutes until soft but do not let them brown or turn color.
3. Add in your chicken broth, drained rehydrated tomatoes, roasted red peppers, fresh tomatoes and salt and pepper and let simmer for about 10 minutes.
4. Pour the soup in a blender and process until blended very well and you have a smooth consistency.
5. Pass soup through a strainer to remove all the vegetable skins.
6. Add more salt and pepper if needed.
7. ENJOY!
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