Red Pepper and Tomato Soup

A winter treat!

I saw this recipe in Family Circle, and it seemed like a great dinner to make this winter. I will admit, I wasn't a big fan -- it was too much red pepper flavor and not enough tomato. However, my roommate and coworker enjoyed it! My roommate added some mozzarella cheese on top -- she said it made it better!

Red Pepper and Tomato Soup

recipe from Family Circle



1  jar (12 ounces)  roasted red peppers in brine, drained

1  can (14.5 ounces)  diced tomatoes

1  tablespoon  olive oil

1  can (28 ounces)  tomato puree

1  cup  low-sodium and fat-free chicken broth

1  tablespoon  sugar

1/2  teaspoon  salt

1/4  teaspoon  pepper

1  cup  heavy cream

 croutons, for serving



Combine drained peppers and diced tomatoes in a blender. Puree until smooth.

Heat oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat just to simmering, about 8 minutes.

Remove from heat and whisk in heavy cream. Return to stove and heat through.

Ladle soup into bowls; top each with a few croutons.