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. Be sure to use heavy cream vs. half-and-half, which will curdle when heated.
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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