Fastest Soup Ever: Roasted Pepper-Tomato Soup
Hi this is Pranika! This dinner takes about 15 minutes from start to finish. If you like tomatoes, you will love this soup and it’s done in a flash. You will love the extra time you have in the evening that’s not in the kitchen. I served it with pre-prepared garlic bread from the store and steamed green beans dressed with olive oil, salt, and pepper.
Roasted Pepper-Tomato Soup
1 can 28-oz. Muir Glen Crushed, Fire-Roasted tomatoes
2 large garlic cloves
1 tsp sugar
1 tbsp brown sugar
¾ cup vegetable broth
Blend all the ingredients except the broth in a food processor. Add to a large pot. Turn heat to medium and add broth. Stir, cover and cook for 7-8 minutes. Season with salt and pepper as desired. Sprinkle with grated parmesan to finish. If the soup is too thick, add additional broth.