This Hearty Tomato Soup is amazingly fast and delicious! An immersion blender makes quick work of pureeing, but you can use a blender if that’s what you prefer.
Servings : 6
Ingredients
Roasted Red Bell Peppers
- 3 red bell pepper halved
Sweet Potatoes
- 2 sweet potato peeled and cubed
Soup
- 1 can Diced Tomatoes 14.5 oz
- 1 tsp salt
- 1/2 tsp pepper
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Instructions
Roasted Red Bell Peppers
- Preheat oven to 400.
- Place each pepper half, cut side down, on a parchment-lined baking sheet. Press firmly to flatten. Bake at 400 12 minutes or until skin is beginning to char.
- Place cooked red peppers in a small zip top plastic bag. Seal. Allow to sit at room temperature 15 minutes. Carefully remove skins.
Sweet Potatoes
- Place sweet potatoes in a small pot with enough water to cover. Bring to a boil. Boil 20 minutes or until soft when pierced with a fork.
Soup
- Place skinned peppers, sweet potatoes, and tomatoes in a large bowl. Pureé with an immersion blender until smooth. Alternatively, add ingredients in batches to a blender and blend until smooth (remember to vent your blender to allow steam to escape!). Season with salt and pepper, if desired.
Cooking Blender
- Roast peppers as directed above. Skip cooking the potatoes, as the blender will do that for you. Add roasted, skinned peppers, potatoes, and tomatoes to the cooking blender along with the salt and pepper. Program for soup.
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