Roasted Red Pepper & Tomato Soup (Paula Deen)

6-8 servings. Make double or triple batch & freeze in qt size containers. Pair with classic grilled cheese sandwich for quick lunch or dinner.

Roasted Red Pepper & Tomato Soup (Paula Deen)
Roasted Red Pepper & Tomato Soup (Paula Deen)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lg red bell peppers, seeded & cut into strips

  • 1

    T EVOO

  • 1

    c chopped onion

  • 4

    cloves garlic, minced

  • 10

    med tomatoes, chopped

  • 1

    c chicken broth

  • 2

    T balsamic vinegar

  • 1

    t salt

  • 1/2

    t dried basil

  • 1/2

    t dried oregano

  • 1/2

    t ground black pepper

  • Garnish: fresh oregano

Directions

Preheat oven to 450. Line rimmed baking sheet with aluminum foil; spray foil with nonstick cooking spray. Arrange peppers on prepared pan & bake 15 min until soft & browned. In lg Dutch oven, heat oil over med high heat. Add onion & garlic. Cook stirring occasionally 5 min until tender. Add tomatoes & cook stirring occasionally for 10 min until softened. Transfer roasted peppers, tomato mixture & chicken broth in batches to container of blender & purée until smooth. Return puréed mixture to Dutch oven. Stir in vinegar & remaining 4 ingredients. Cook over med low heat until heated through. Garnish with oregano if desired.

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