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Roasted Red Pepper Soup
Roasted Red Pepper Soup
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Prep Time:
35 minutes
Total Time:
45 minutes
Creamy tomato soup perfect for dunking a grilled cheese!
Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 tablespoon tomato paste
  • 1 jar (15 oz) roasted red bell peppers, drained, rinsed
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
  • 1/4 cup half-and-half
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground pepper to taste
Instructions:
  • In a 4-quart Dutch oven over medium-high heat, melt butter with oil. Stir in garlic and shallot; cook for 2 minutes until shallot is tender. Add tomato paste and cook for 1 minute. Add roasted peppers and broth, bring to a boil. Reduce heat to medium, simmer uncovered for 5 minutes. Remove from heat and let cool for 10 minutes before serving.
  • Blend the mixture in batches for 8-10 seconds until smooth, making sure to scrape down the sides as needed. Return the mixture to the Dutch oven, add half-and-half and parsley, and cook over medium heat for 5 minutes or until thoroughly heated. Season with salt and pepper to taste.

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