Simple Red Pepper Tomato Soup
Red Pepper Tomato Soup:
An adaptable simple red pepper tomato soup that is healthy and easy to make. In Springtime you can use fresh produce from the garden while in Wintertime you can use jarred items from the pantry. Bright tomatoes, sweet red peppers, basil and cream produce an easy soup perfect for dipping a grilled cheese, or a towering Monte Cristo.
Cooking Time: 25 mins
Ingredients:
1 28 oz can of crushed tomatoes ( If making in Springtime you can use about 8-10 fresh tomatoes, consider Roma or Beefsteak. Roast tomatoes on a lined baking sheet at 400 degrees for 20 minutes, then follow the recipe below ).
½ red onion, diced
½ a jar of sliced pimentos
2 gloves garlic
1 t salt
1 t pepper
1 t basil
½ t sugar
½ c heavy cream
1 bunch fresh basil
Steps:
- To begin, heat a deep skillet over medium high heat, saute the diced onion, garlic until fragrant.
- Next, add the pimentos, cook an additional minute, add the tomatoes, cover and cook over medium heat for 10 minutes then remove from heat
- Carefully transfer the soup to the pitcher of a blender, cover with a towel and blend until smooth.
- Return the soup to the original pan on low -medium heat, incorporate the heavy cream, pepper, basil, sugar and salt.
- Serve hot and enjoy.
Check Out This Recipe:
Since you have 1/2 a jar of red pimentos left you may enjoy this Italian Gluten Free Shrimp Pasta inspired by the Netflix show From Scratch. Both the recipe and show are a few of my favorite things
-Patience
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