Recipe courtesy of Ellen Greaves
Episode: In Food Today
Save Recipe Print
Yield:
Makes 4 bento servings
Level:
Easy

Ingredients

Directions

Rehydrate the dried tomatoes by soaking them in warm water for hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt, and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust the seasoning and serve with fresh basil leaves as a garnish.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Red Peppers

Recipe courtesy of Ina Garten

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Hot Roasted Red Pepper Dip

Recipe courtesy of Katie Lee

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Artichoke Spinach Dip with Roasted Red Bell Peppers

Recipe courtesy of Guy Fieri

Penne with Sun-Dried Tomato Pesto

Recipe courtesy of Giada De Laurentiis

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword