Best Sunnys Summer Red Soup Recipes

SUNNY'S CREAMY RANCH TOMATO SOUP

Steps:

• Preheat the oven to 400 degrees F.
• 1. Roast the tomatoes. On a sheet pan, gently toss together the tomatoes, peppers, onion, garlic, thyme, 2 tablespoons olive oil, vinegar, and salt and pepper to taste. Arrange the tomatoes and red peppers, skin side up, tucking the garlic bits beneath them and bake until lightly charred, 45 to 50 minutes.
• 2. Build the soup. In a soup pot, warm the remaining 2 tablespoons of the olive oil over medium-high heat. Stir in the tomato paste and mix well, cooking until it's a deeper red than when you started, about 5 minutes. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock, cover, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Let cool for 5-10 minutes. Transfer the soup to a blender* (or use hand-held immersion blender) and pulse in small batches that reach only about a third to halfway up the side of the jar. When blending start slow then increase the speed to puree the ingredients until smooth. Use a separate bowl to hold the blended soup and then return it all to the pot.
• 3. Stir in the Hidden Valley®. While whisking, slowly add the Hidden Valley® Original Ranch® Light Dressing until combined. Serve warm.

SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST

Steps:

• For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
• Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
• Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
• For the toast: Preheat the broiler on high.
• Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.