Roasted Red Pepper Tomato Soup
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Prep Time:
5 min
Cook Time:
25 min
Total Time:
30 min
Servings:
4
This recipe creates a hearty and flavorful roasted red pepper tomato soup served perfectly with Stacy's® Multigrain Pita Chips.
Ingredients
Instructions
Step
1
Preheat oven to 500°F. Place red peppers on a baking sheet and roast for 10 minutes, flipping the jalapeños at the halfway point. Then wrap in foil to steam for a few minutes.
Step
2
In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Unwrap red peppers, once they have cooled down remove charred outer skin, seeds and stems. Add to soup.
Step
3
Transfer to blender to purée soup. Then transfer back to pot and bring to a simmer over medium-low heat for at least 15 more minutes.
Step
4
Serve warm, topped with black pepper, basil and tomatoes, and served with Stacy’s® Multigrain Pita Chips.
