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.
INGREDIENTS (for 4 servings):
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 3/4 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
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 cup milk
- 1 tablespoon cornstarch
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.
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.
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.
The easiest way to peel tomatoes is to blanch them first. For tips on blanching, please follow this link to our Advice article Blanching and Shocking Fruits and Vegetables.