Recipes posted on January 11, 2011 11:21
12 oz jar roasted red pepper, drained
14.5 oz. can diced tomatoes
Blend well until smooth in a food processor....put into soup kettle, add:
1 Tablsp olive oil 28 oz. can tomato puree
1 cup chicken broth 1 Tablsp sugar
1/2 teasp salt 1/4 teasp black pepper
Heat to simmering, cook for about 8-10 mins. Take off heat, add in:
1 cup heavy cream. Stir well, re-heat, but do not bring back to a boil.
Serve with your favorite toppings.