Creamy Ranch Tomato and Roasted Pepper Soup
Ingredients(7)
olive oil
2 tablespoons
medium onion, chopped
1
diced tomatoes with basil and garlic
2 cans (14.5 ounces each)
roasted red peppers, chopped
2
vegetable stock
6 cups
½ cup
kosher salt and freshly ground black pepper, to taste
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 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.
- 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.
Have You Tried These Yet?
Ranch Swag
- Save
- Buy
- Share
- Text