Sweet and Chunky Tomato Soup

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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
salt to taste
1 teaspoon white sugar
¼ teaspoon ground cloves
1½ teaspoons dried oregano
1½ teaspoons dried basil
1 cup milk
1 tablespoon cornstarch


Place the red bell pepper and yellow bell pepper in a large pot with ¼ 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 ½ teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.

Strain about half 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.

Serve with warm crusty bread. Perfect for the cooler weather.