Roasted Red Pepper and Tomato Soup - Recipes in a Pinch

1 (12 ounce) jar roasted red peppers, drained 

1 (14.5 ounce) can diced tomatoes (the fiery ones give a kick to the soup)

1 Tablespoon olive oil 

1 (28 ounce) can tomato puree

1 cup chicken broth

1 Tablespoon sugar (cut amount in half if desired)

½ teaspoon salt

¼ teaspoon pepper 

1 cup heavy cream

Serve with garlic bread if desired

Combined drained peppers and diced tomatoes in blender. Puree until smooth. Heat the oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat (about 8 minutes) until just simmering. 

Remove from heat and whisk in heavy cream. Return to the stove and heat through. Ladle into soup bowls and enjoy (with garlic bread).

Cooking tips: make grilled cheese instead of garlic bread

TOTAL TIME: 23 MINUTES