Tomato Red Pepper Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 1/3 cup onion chopped | Peeled, washed, and chopped |
| 1 red bell pepper diced | Washed, peeled and diced |
| 4 cups canned plum tomatoes, diced | |
| 1 tablespoon dried basil | |
| 2 cups low sodium chicken broth or vegetable broth | |
| 2 cups low fat evaporated milk | |
| ½ teaspoon salt | |
| ¼ teaspoons pepper | |
| ¼ cup Parmesan cheese | |
| ¼ cups Croutons |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In large pot over medium heat, olive oil. | |
| 2 | Add onion and red pepper and sauté until tender but not browned (6-8 min.) | |
| 3 | Add tomatoes and stock. | |
| 4 | Bring to a boil and reduce to a simmer and cover. | Simmer approx. 25 min. |
| 5 | Puree soup in batches in blender or food processor. | |
| 6 | Return to pot and stir in evaporated milk , basil, salt, and pepper. | Cook until internal temperature reaches 135°F. |
| 7 | Pour soup into bowls and add Parmesan cheese and croutons. |
Posted in Soup Recipes
