roasted red pepper & tomato soup
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Contributed by Cindy McLaughlin. This is my quick and easy version of this recipe. It is made in a Crock Pot for busy days when more than 10 minutes prep time is just too much time.
yield
4 (main dish) or 8 (appetizer)
prep time
10 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
Ingredients For roasted red pepper & tomato soup
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2 tspgarlic, minced
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1/2 conion, chopped frozen
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28-30 oztomatoes, canned and chopped, with liquid
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2 jarroasted red peppers
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1 qtvegetable broth
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1 bunchchives, chopped for garnish (optional)
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salt and white pepper (to taste)
How To Make roasted red pepper & tomato soup
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1Combine all ingredients EXCEPT chives, salt & pepper in a Crock-Pot.
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2Cook on low for 8 hours.
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3Blend until velvety. NOTE: I use an immersion blender for simplicity and safety. (This can be blended in a traditional blender. Process in small batches and cover tightly to avoid steam burns and flying soup!)
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4Season to taste with salt and pepper. Garnish with chives if desired.
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