Add green pepper, onion, garlic and 3 tablespoons of the broth. Cook, stirring, until onion is soft (about 10 minutes). If liquid begins to evaporate, add a little more broth.
3
Add all remaining ingredients. Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended.
4
Serve hot.
5
Soup will keep in refrigerator for 2-3 days and then reheated.
We found this soup to be more like a minestrone than a tomato soup; I think that the bay leaf and sugar make it more mellow that a typical tomato soup. The tomato was not the predominat flavour which we had anticipated
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Wow! This has so much flavor! We loved it. It was served as written as a first course with tonight's dinner. I added some Creole chicken to the remainder. That will do for lunches for the next couple of days. Made for Kittencal's Recipe Tag Game.
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Fantastic tomato soup, so much better than the canned stuff! I used unsalted butter, vegetable broth, a red pepper, and petite diced tomatoes. Couldnt wait for the soup to finish cooking, it smelled and tasted great. Sliced a couple pieces of sourdough bread to go with the soup and enjoyed my lunch! Will definitely make this again it will be perfect on a cold winter day. Made and reviewed for Kittencal's Recipe Tag Game.
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