TOMATO AND ROASTED SWEET PEPPER SOUP
Roasted sweet bell peppers create the wow in this homemade organic tomato soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Line 15x10x1-inch pan with foil. Set oven control to broil. Cut bell peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.
- Broil peppers with tops 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.
- Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
- Stir in tomatoes, broth, sugar, red pepper flakes and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 9 g, TransFat 0 g
TOMATO AND SWEET PEPPER SOUP
A warming and fresh soup for all the family.
Provided by emmavr
Time 55m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put the butter in a large pan, when the butter is melted: add the chopped onion and garlic: cook until translucent. After this add the chopped red pepper, tomatoes and the potatoes and coat in the butter.
- Add the vegetable stock and bring to the boil. Cook the vegetables until the potatoes are cooked through. This should be between 20 to 30 minutes.
- Take the soup off the heat, let the soup cool a little then blend using a hand blender.
- Add the creme fraiche to make the soup creamy if wanted.
- Serve with freshly buttered crusty bread.
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