Sunday, January 16, 2011

Roasted Red Pepper Soup

This is awesome, and possibly the most awesome thing about it is that it's quick and easy to make. 

Even my hugely anti-tomato husband ate it.  And he liked it.  He's a smart man.

Roasted Red Pepper Soup
- 1 jar roasted red peppers, drained
- 1 can diced tomatoes
- 1 large can (28 oz) tomato puree
- 2 tbsp olive oil
- 1 cup chicken broth
- 1/2 tbsp sugar
- 1 cup cream (can use skim milk to cut fat and calories)
- pepper to taste

Run tomatoes, peppers and oil through a food processor, adding a bit of the chicken broth if more fluid is needed.  Add puree to large stockpot.  Mix in tomato puree, remaining broth and sugar to pot, stirring thoroughly.  Add pepper to taste.  Heat soup to boiling and reduce heat, simmer for about 10 minutes.  Remove from heat and stir in cream.

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