Blender Tomato Red Pepper SoupAdd To My Recipes
1 (28-ounce) can Tuscanini Peeled Whole Tomatoes
1 (12-ounce) jar roasted red peppers (or 1 and 1/2 fresh roasted red peppers)
2 cloves garlic
1 tablespoon basil (dried or frozen)
1 tablespoon Manischewitz Kosher Salt
1/2 teaspoon black pepper
2 tablespoons Bartenura Olive Oil
1 teaspoon lemon juice
1 cup water
Tomato Red Pepper Soup
Place all of the ingredients into a blender (in any order). Do not substitute the olive oil. Olive oil adds a necessary richness to this soup and helps round out the "tinny" flavor that canned food can sometimes give. It's a very important ingredient to fully enjoy this soup.
If your blender has a soup setting, blend with that setting and the soup will be hot and ready to eat when the blender is done! If your blender does not have a soup setting, don't fret. Blend the ingredients until smooth, then pour into a large pot and bring to a simmer on medium heat on the stovetop. Remove from heat, stir, and serve!
This recipe provided with permission from kosher.com.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.