Ingredients
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1
-
1
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2
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2
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1
-
2
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-
-
-
-
-
-
-
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Directions
Roasted Red Pepper and Sun-Dried Tomato Soup, A co-worker of mine brought this soup to work and wanted me to try it I wasn’t too thrilled because I’m not too much into tomatoes One taste and I was hooked and begged her to get me the recipe As soon as I got the recipe I went out the same night and bought all the ingredients it was that good (Please note that prep time does not include soaking the sun-dried tomatoes), This was an easy soup to make, and the ingredients tend to be around most of the time in my pantry I thought it was a bit tart after I blended it with my immersion blender, so I added about a cup of evaporated milk This smoothed out the tartness a bit, and also gave me an additional serving! I did not bother straining it, although I would if I were making this for company , Delicious! I followed the recipe as is except I doubled it (so I could have leftovers) and used veggie boullion instead of chicken broth so I could keep this vegetarian
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Steps
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1
Done
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Soak the Sun-Dried Tomatoes in Warm Water For About an Hour to Rehydrate Them. |
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2
Done
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Place Your Olive Oil in a Pan and Add Onions and Cook For About 7- 10 Minutes Until Soft but Do not Let Them Brown or Turn Color. |
|
3
Done
|
Add in Your Chicken Broth, Drained Rehydrated Tomatoes, Roasted Red Peppers, Fresh Tomatoes and Salt and Pepper and Let Simmer For About 10 Minutes. |
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4
Done
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Pour the Soup in a Blender and Process Until Blended Very Well and You Have a Smooth Consistency. |
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5
Done
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Pass Soup Through a Strainer to Remove All the Vegetable Skins. |
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6
Done
|
Add More Salt and Pepper If Needed. |
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7
Done
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Enjoy! |
