Ingredients (7)
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olive oil 2 tablespoons
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medium onion, chopped 1
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diced tomatoes with basil and garlic 2 cans (14.5 ounces each)
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roasted red peppers, chopped 2
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vegetable stock 6 cups
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kosher salt and freshly ground black pepper, to taste
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Hidden Valley® Original Ranch® Light dressing, plus more for drizzling ½ cup
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Categories (4)
Steps (4)
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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.
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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. -
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. -
4
Serve warm in bowls and drizzle with more dressing, if desired.
Did you make this recipe?
I made it
(23 people made this)
Notes
Keeping Notes? Save 'em here.
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