Easy Red Pepper and Tomato Soup

Easy Red Pepper and Tomato Soup

  • Servings: 12
  • Difficulty: easy
  • Print

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This is a quick and easy recipe using pantry ingredients.  It can be served hot or cold, for a large crowd or do half the recipe for a smaller group.  It also freezes well.

Ingredients

  • 1 medium onion, diced
  • 4 medium garlic cloves, minced
  • Approx ¼ cup butter
  • 2 large potatoes, peeled and diced
  • 2 – 12 oz jars (370 ml) roasted red peppers, drained and chopped
  • 2 boxes good quality chicken broth (approximately 2 quarts or 1.8 litres)
  • 2 – 14 oz cans (398 ml) pears with juice, chopped
  • 1 – 28 oz (796 ml) can crushed tomatoes
  • Salt and pepper to taste
  • Chopped fresh herbs, optional (use basil or cilantro)

Directions

 

  1. Saute onions and garlic in butter until translucent and fragrant, approx 3 minutes
  2. Add all other ingredients and simmer for about 25 minutes, until potatoes feel soft when poked with a fork
  3. Cool slightly and blend with an immersion blender until soup is smooth and creamy

 

Tips:  

Use the best quality can tomatoes you can find, or your own freshly canned tomatoes

Add ⅛ tsp cayenne pepper and other herbs if you prefer a spicy version

 

recipe posted by: everydayhomegourmet.blog/ 

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