Pepper & Cheese Tomato Soup
An excellent soup, the bell peppers add a significant touch to this simple soup. Warm up after a long, cold day with a simmering pot of potage.
At a glance
1 28 oz. can peeled plum tomatoes in juice, undrained
12 oz. chicken broth, low sodium
2 tbsp. plus 1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/4 cup milk
1 tbsp. cornstarch
1/4 cup pepperoni, cubed in each serving
1/4 cup provolone cheese, cubed in each serving
Parmesan cheese and garlic flavor gourmet croutons
Puree tomatoes in blender or food processor until smooth. In a medium saucepan over medium-high heat, combine and heat tomatoes, chicken broth, butter, sugar, salt and pepper. Bring to boil. In a small bowl, combine milk with cornstarch. Stir into tomato mixture. Return to boil. Cook stirring constantly until thickened, about 1 minute. In each serving bowl, add pepperoni and provolone cheese. Pour hot soup over top and add some Parmesan cheese and garlic flavor gourmet round croutons if you desire.
Ready in 20 min
QUICK RECIPE SEARCH