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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture. Ingredients:
1 large sweet onion, chopped |
2 teaspoons butter |
2 garlic cloves, minced |
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained |
2 cups vegetable broth |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1 cup half-and-half cream |
Directions:
1. In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.
2. In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil). Yield: 6 servings.
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