roasted pepper & sundried tomato soup
(1 rating)
Great flavors of two different kinds of tomatoes going on in this soup, and with the added carmalized onions and roasted peppers is and added plus!
(1 rating)
prep time
20 Min
cook time
35 Min
method
Stove Top
Ingredients For roasted pepper & sundried tomato soup
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1/2 smonion, diced
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10.5 oz. nature sweet sunbrusts sweet golden snacking tomatoes
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10roma tomatoes, chopped
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2roasted yellow peppers from a jar, diced
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1/2 tspsalt
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1/2 tsppepper
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1capful perfect pinch tuscan rosemary & sundried tomato seasoning
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1 can5 oz. tomato paste with garlic
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2 box32 oz. chicken broth
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1 ctomato juice
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3 Tbspsour cream
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1/2 chalf/half
How To Make roasted pepper & sundried tomato soup
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1In a skillet at 1 tablespoon olive oil. Allow oil to get hot!
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2Add the onion to the skillet and let it carmalize, about 5 minutes.
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3Add the roma tomatoes and the nature sweet tomatoes. Add the roasted yellow pepper.
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4Add the salt, pepper and perfect pinch, stir. Cover and simmer on medium-low heat 15 minutes, use a potato smasher to mash the tomatoes. Then remove from burner and allow to cool.
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5In a pot add the chicken broth and tomato juice, allow to come to a boil, then lower heat.
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6Add the cool tomatoes to a blender with the tomato paste. Pulse until well blended, liquefy.
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7Pour liquefy tomatoes into the soup pot! Simmer for 20 minutes.
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8Add the half/half and sour cream to soup, stir. Simmer another 5 minutes.
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Categories & Tags for Roasted Pepper & Sundried Tomato Soup:
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