Cream of Tomato and Roasted Red Pepper Soup

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READY IN: 15mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
  • Season with smoked paprika, salt and lemon pepper.
  • Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
  • Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
  • Blend until smooth with stick blender.
  • Serve hot or chill and serve cold.
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