Prep:
10 min
|
Cook:
10 min
Creamy Ranch Tomato and Roasted Pepper Soup
- Prep: 5 min
- Cook: 30 min
- Total: 35 min
- Servings: 6
Rated 4.8462/5
based on 13 customer reviews
Ingredients (7)
-
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
Steps (4)
-
Step 1
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.
-
Step 2
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
smooth. -
Step 3
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. -
Step 4
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.
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