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    You are in: Home / Recipes / Roasted Red Pepper and Sun-Dried Tomato Soup Recipe
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    Roasted Red Pepper and Sun-Dried Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Jeanette G's Note:

    A co-worker of mine brought this soup to work and wanted me to try it. I wasn't too thrilled because I'm not too much into tomatoes. One taste and I was hooked and begged her to get me the recipe. As soon as I got the recipe I went out the same night and bought all the was that good. (Please note that prep time does not include soaking the sun-dried tomatoes)

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    Units: US | Metric


    1. 1
      Soak the sun-dried tomatoes in warm water for about an hour to rehydrate them.
    2. 2
      Place your olive oil in a pan and add onions and cook for about 7- 10 minutes until soft but do not let them brown or turn color.
    3. 3
      Add in your chicken broth, drained rehydrated tomatoes, roasted red peppers, fresh tomatoes and salt and pepper and let simmer for about 10 minutes.
    4. 4
      Pour the soup in a blender and process until blended very well and you have a smooth consistency.
    5. 5
      Pass soup through a strainer to remove all the vegetable skins.
    6. 6
      Add more salt and pepper if needed.
    7. 7

    Ratings & Reviews:

    • on June 15, 2003


      I made this today, following the recipe to a T and it was excellant!! This one is definately a keeper! It's very unique, and something I'd definately make for company. Straining it was a bit of a pain in the a$$, as all I had to work with was a mesh strainer and a rubber spatula but I didn't have anything else to do and it was well worth the effort. Thanks so much for posting!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2010


      This was an easy soup to make, and the ingredients tend to be around most of the time in my pantry. I thought it was a bit tart after I blended it with my immersion blender, so I added about a cup of evaporated milk. This smoothed out the tartness a bit, and also gave me an additional serving! I did not bother straining it, although I would if I were making this for company.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2009


      Delicious! I followed the recipe as is except I doubled it (so I could have leftovers) and used veggie boullion instead of chicken broth so I could keep this vegetarian.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Roasted Red Pepper and Sun-Dried Tomato Soup

    Serving Size: 1 (454 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 242.5
    Calories from Fat 141
    Total Fat 15.7 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 1068.6 mg
    Total Carbohydrate 19.9 g
    Dietary Fiber 4.6 g
    Sugars 12.7 g
    Protein 8.5 g

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