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.
