Roasted Tomato and Pepper Soup
Total TimePrep: 45 min. Cook: 45 min.
This soup is amazing! After roasting the tomatoes, I put them through my food mill to juice them and remove the seeds. I also reduced the amount of chicken broth to 16 oz. and balsamic vinegar to 1 1/2 teaspoons. The soup was so good and I can't wait to make it again!
Great soup!!! Thought about adding stuff, and maybe will next time, but a real hit with me as is! Good job!
No comment left
Excellent! I used standard tomatoes out of the garden and worked perfect! The 2nd time I also added a handful of pasta the last 10 minutes of cooking. Both ways are great and willl put this recipe in my "go to" file for soup.