Tomato and red pepper soup recipe


Dinner tonight , October 28 2016
Super fast and easy tomato soup, quite testy and great for chilly autumn day.
4 servings

  • 1 (28-oz.) can whole tomatoes
  • 1 (12-oz.) jar roasted red peppers, drained
  • ¼ cup half-and-half
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon sugar
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves

1) Process all ingredients and 1/4 cup water in a food processor until smooth, stopping to scrape down sides as needed. Transfer mixture to a medium-size saucepan, and cook over medium-high heat, stirring often, 8 minutes or until hot. Serve immediately.

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