Sunday, January 30, 2011

Red Pepper & Tomato Soup



  • 1 jar (12 ounces) roasted red peppers in brine, drained
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon olive oil
  • 1 can (28 ounces) tomato puree
  • 1 cup low-sodium and fat-free chicken broth
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup heavy cream
  • croutons, for serving


1. Combine drained peppers and diced tomatoes in a blender. Puree until smooth.

2. Heat oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat just to simmering, about 8 minutes. Remove from heat and whisk in heavy cream. Return to stove and heat through. Ladle soup into bowls; top each with a few croutons.

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