Roasted Red Pepper Tomato Soup
Roasted red pepper and tomato soup with a creamy texture, basil, and family favorite flavors. Perfect for warming up on a cold day. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theonehandedcrafter.com.
Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Ladle
- Serving bowl
- Saucepan
- Baking sheet
- Oven
- Colander
Ingredients
- 1 tbsp olive oil
- 1 cup onions (diced)
- 1/2 cup celery (diced)
- 3 garlic cloves (minced)
- 1 zucchini (shredded)
- 1 tsp dried basil
- 1 tsp dried dill
- 1 28 oz can puréed tomatoes
- 5 pieces roasted red peppers (jar) (cut into quarters)
- 2 tbsp tomato paste
- 1 tbsp white sugar
- 1 tsp salt
- pepper (to taste)
- 4 cups chicken stock
- 2 cubes extra large bouillon chicken cubes
- Parmesan, mozzarella, gouda, or feta (optional: shredded)
- 3 cups fresh spinach (cut in 1/4 inch ribbons using scissors)
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