Roasted Red Pepper And Sun-Dried Tomato Soup

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

   ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.