Heres a simple, tasty soup. Delicious!
Here’s what you’ll need.
- 1 package fresh multi colored mini peppers
- 1 cup finely dice carrots
- 1 cup diced white onion
- 2 tablespoons real butter
- 1 14 oz can diced tomatoes
- 1 32oz box chicken broth
- 1 cup heavy cream
- 1 teaspoon spicy sea salt
- Fresh ground sea salt and coarse black pepper to taste
Remove stems and seeds from peppers. Roast peppers in toaster oven until skins begin to brown. Remove from oven and finely chop peppers.
Heat butter in a deep soup kettle or Dutch oven. Add raw vegetables and sauté until tender. Stir in tomatoes, broth and cream. season with spicy sea salt. Bring soup to a boil. Remove from heat and blend with a hand blender or in conventional blender.
Return to heat and heat completely before serving.
Makes 4 Servings
Note:
- A variation on preparation is to stain the soup to create s smoother soup once it is blended. I prefer to leave the chunky vegetables in the soup.