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Ingredients

Directions

  • Combine drained peppers and diced tomatoes in a blender. Puree until smooth.

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  • Heat oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat just to simmering, about 8 minutes. Remove from heat and whisk in heavy cream. Return to stove and heat through. Ladle soup into bowls; top each with a few croutons.

Nutrition Facts

236 calories; 17 g total fat; 54 mg cholesterol; 694 mg sodium. 17 g carbohydrates; 5 g protein;

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