Creamy Ranch Tomato and Roasted Pepper Soup
- Prep: 5 min
- Cook: 30 min
- Total: 35 min
- Servings: 6
2 tablespoons olive oil
1 medium onion, chopped
2 cans (14.5 ounces each) diced tomatoes with basil and garlic
2 roasted red peppers, chopped
6 cups vegetable stock
½ cup Hidden Valley® Original Ranch® Light dressing, plus more for drizzling
kosher salt and freshly ground black pepper, to taste
Heat olive oil in a large pot over medium-high heat, then add the onion and cook until soft and translucent, about 5 minutes. Stir in the tomatoes, roasted peppers, and stock. Cover and bring to a boil, then reduce heat to low and simmer for 20 minutes.
Remove from heat, let cool for 10 minutes. Using a hand-held immersion blender,
or carefully blending in batches in a traditional blender, puree the soup until
Bring soup back to a simmer, and cook for another 5 minutes. Remove from heat
and slowly whisk in the dressing until combined; season with salt and pepper.
Serve warm in bowls and drizzle with more dressing, if desired.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.