Description
This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll.
Ingredients
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- ¾ teaspoon butter, divided
- 8 tomatoes, peeled and sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 teaspoons salt
- 1 teaspoon white sugar
- ¼ teaspoon ground cloves
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
- 1 cup milk
- 1 tablespoon cornstarch
Instructions
- Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter
- and cook
- stirring constantly
- until peppers are slightly charred. Mix in tomatoes
- onion
- garlic
- and chicken broth. Season with salt
- sugar
- cloves
- oregano
- and basil. Bring to a boil
- and cook 20 minutes
- until tomatoes are soft.
- Mix the milk and cornstarch in a small saucepan
- and stir until smooth. Place saucepan over medium heat
- and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
- Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth
- and return to the pot. Bring soup to a boil
- reduce heat to low
- and simmer 5 minutes. Remove from heat
- and let sit about 5 minutes before serving.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4