Creamy Ranch Tomato and Roasted Pepper Soup

  • Prep: 5 min
  • Cook: 30 min
  • Total: 35 min
  • Servings: 6
Rated 4.9091/5 based on 11 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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Reviews
(11)

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Rated 5 out of 5 by from T Soup Delicious and easy to make-great pairing with grilled cheese. Perfect for a cold winter day.
Date published: 2019-10-08
Rated 4 out of 5 by from Great for cold weather Love this soup to make during colder weather. Love it thanks.
Date published: 2019-09-13
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