ROASTED RED PEPPER SOUP
A creamy, flavorful tomato soup that's waiting for a grilled cheese to be dunked into it!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart Dutch oven, melt butter with oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring constantly, until shallot is tender. Add tomato paste; cook 1 minute, stirring constantly. Stir in roasted peppers and broth; heat to boiling. Reduce heat to medium; simmer uncovered 5 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
- In blender or food processor, process mixture in batches 8 to 10 seconds or until smooth, stopping to scrape down side as needed. Return mixture to Dutch oven; stir in half-and-half and parsley. Cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg
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