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Creamy Bell Pepper 'n' Tomato Soup

Prep time 10 mins
Cook time 40 mins
Cool time 10 mins
Yield Makes 11 cups


  • 2 tablespoons butter or margarine
  • 3 garlic cloves, finely chopped
  • 2 (28-ounce) cans crushed tomatoes
  • 1 (14-ounce) can chicken broth
  • 3 or 4 whole roasted red bell peppers (from jar), drained
  • 1 tablespoon sugar
  • 1 (0.75-ounce) package savory tomato pasta sauce mix
  • 2 cups half-and-half
  • 1/4 teaspoon ground red pepper
  • Garnish: freshly grated Parmesan cheese

How to Make It

  1. Melt butter in a large Dutch oven over medium heat; add garlic, and sauté 2 minutes or until slightly golden. Stir in crushed tomatoes and next 4 ingredients; cook, stirring occasionally, over medium heat 30 minutes. Remove from heat, and let cool 10 minutes.

  2. Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to Dutch oven.

  3. Stir in half-and-half, and simmer, stirring occasionally, over low heat until thoroughly heated; stir in ground red pepper. Garnish, if desired.

  4. Note: For testing purposes only, we used Spice Islands Savory Tomato Pasta Sauce Blend.