Cream of Tomato Soup

We made this soup with our fresh canned tomatoes put up in 2016 (yes they were in the back of the shelf), but store-bought canned tomatoes are great as well. 

Photography By Jill Melton | March 13, 2018

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red or orange bell pepper, chopped
  • 2 cloves garlic, chopped
  • 24 ounces canned whole tomatoes
  • 12 ounces canned tomato basil sauce
  • 1 tablespoon tangerine balsamic vinegar
  • 1 cup half-n-half or cream
  • salt and pepper

Preparation

1. Heat oil in a sacepan until hot. Add onion and bell pepper, salt and pepper. Saute 15 minutes until tender. Add tomatoes and sauce. Cook 5 minutes. Add half and half or cream and heat, being careful not to overheat or soup will break. Serves 6. 

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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red or orange bell pepper, chopped
  • 2 cloves garlic, chopped
  • 24 ounces canned whole tomatoes
  • 12 ounces canned tomato basil sauce
  • 1 tablespoon tangerine balsamic vinegar
  • 1 cup half-n-half or cream
  • salt and pepper
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