Creamy Bell Pepper 'n' Tomato Soup

Prep: 10 min., Cook: 40 min., Cool: 10 min.

Yield: Makes 11 cups

Ingredients

• 2  tablespoons  butter or margarine
• 3  garlic cloves, finely chopped
• 2  (28-ounce) cans crushed tomatoes
• 1  (14-ounce) can chicken broth
• 3  or 4 whole roasted red bell peppers (from jar), drained
• 1  tablespoon  sugar
• 1  (0.75-ounce) package savory tomato pasta sauce mix
• 2  cups  half-and-half
• 1/4  teaspoon  ground red pepper
• Garnish: freshly grated Parmesan cheese

Preparation

Melt butter in a large Dutch oven over medium heat; add garlic, and sauté 2 minutes or until slightly golden. Stir in crushed tomatoes and next 4 ingredients; cook, stirring occasionally, over medium heat 30 minutes. Remove from heat, and let cool 10 minutes.

Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to Dutch oven.

Stir in half-and-half, and simmer, stirring occasionally, over low heat until thoroughly heated; stir in ground red pepper. Garnish, if desired.

Note: For testing purposes only, we used Spice Islands Savory Tomato Pasta Sauce Blend.