Roasted Red Bell Pepper And Tomato Soup

1 Onion, Diced Small

2 Tbsp. Olive Oil

Salt and Pepper

2 Cloves Garlic, Minced

1 Tsp. Thyme, Chopped

4 Roasted Red Bell Peppers, Seeded, Minced or ( 1 small jar in water, Minced)

4 Tbsp. Sugar

4 c. Chicken Stock or Broth

1 ( 28oz ) can Crushed Tomatoes

2 Tbsp. Butter

 

(1.) In a food processor add the Onion and the Garlic and puree until smooth.

(2.) Heat Oil in a large pot over Low heat. Add the Onion and Garlic mixture and cook until tender but not browned. About 5 minutes.

(3.) In the meantime Puree the Red Bell Pepper until smooth and add to the Onion Mixture in the pan. Add the Thyme, Sugar, Crushed Tomatoes, Salt, Pepper, and the Chicken Broth. Cook over very low heat for 20 minutes. Stir in the Butter until melted and check for seasonings. Add more Salt and Pepper if needed. Pour into a serving bowl and serve with Crusty bread.

I love this spin on the Tomato Soup. The Roasted Red Bell Peppers give it an updated flavor to the Soup.

Variations: Add 1/2 c. Heavy Cream to the Soup for Cream of Red Bell Pepper and Tomato Soup.

Add 1 small can of White Beans that have been drained and Rinsed to add a more heartier feel to the soup.

This recipe is Great for fall. It warms you heart and soul. Things comfort food can do. I also serve it with Grilled cheese for a great Lunch.  It is also a great meal on the go. Just pour some hot soup in a travel mug and head out the door. I hope you enjoy this soup. It is one of our favorites.

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