Roasted Red Pepper and Tomato Soup in 8 Minutes

roasted-bell-pepper-tomato-soup-recipe

Roasted Red Pepper and Tomato Soup is for all you garlic lovers out there.   I believe this is the quickest soup recipe I have ever whipped together.  All it takes is a good blender and a saucepan, or a microwave for the truly abbreviated lunch break.

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Roasted Red Pepper and Tomato Soup

By Published: June 12, 2013

  • Yield: 5 1/2 cups (5 Servings)
  • Prep: 3 mins
  • Cook: 5 mins
  • Ready In: 8 mins

Roasted Red Pepper and Tomato Soup is for all you garlic lovers out there.   I believe this is the quickest soup recipe I have …

Ingredients

  • 1 28-ounce canned peeled whole tomatoes with juice
  • 1 12-ounce canned roasted red bell peppers drained
  • 3 to 4 garlic cloves
  • 1 teaspoon dried Greek oregano
  • 1/2 cup unsweetened soymilk

Instructions

  1. In a heavy-duty blender, blend tomatoes, peppers, garlic, oregano and milk on high until smooth.
  2. Transfer to medium saucepan over medium heat. Stir often to prevent milk from scorching. Cook until the soup is heated through. No need to bring it to a simmer. Just heat and eat.