Sweet and Chunky Tomato Soup recipe

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Ingredients

½ red bell pepper, diced
½ yellow bell pepper, diced
¾ teaspoon butter, divided
8 tomatoes, peeled and sliced
1 medium onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground cloves
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil
1 cup milk
1 tablespoon cornstarch

Nutrition Info

118.2 calories
carbohydrate: 20.9 g
cholesterol: 6.9 mg
fat: 2.7 g
fiber: 4.3 g
protein: 5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1208.4 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.

  2. Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.

  3. Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.

Recipe Yield

4 servings

Recipe Note

This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll.

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