Creamy Bell Pepper 'n' Tomato Soup

Creamy Bell Pepper 'n' Tomato Soup

Southern Living DECEMBER 2005

  • Yield: Makes 11 cups
  • Cook time: 40 Minutes
  • Prep time: 10 Minutes
  • Cool: 10 Minutes


  • 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


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.

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

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

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


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Creamy Bell Pepper 'n' Tomato Soup Recipe