Sweet and Chunky Tomato Soup
Ingredients
- ¾ teaspoon unsalted butter, divided
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- 8 tomatoes, peeled and sliced
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
- 1 teaspoon white sugar
- ¼ teaspoon ground cloves
- 1 cup milk
- 1 tablespoon cornstarch
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Instructions
- Melt 1/4 teaspoon butter in a large pot. Add bell peppers; cook, stirring constantly, until peppers are slightly charred. Stir in tomatoes, chicken broth, onion, and garlic; season with salt, oregano, basil, sugar, and cloves. Bring to a boil; cook until tomatoes are soft, about 20 minutes.
- Combine milk and cornstarch in a small saucepan; stir until smooth. Place saucepan over medium heat; add remaining 1/2 teaspoon butter. Cook and stir until thickened; stir into vegetables.
- Strain and transfer 1/2 vegetables to a blender; blend until smooth then return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat; let sit before serving, about 5 minutes.
Source
Original recipe: View Original