Red Pepper Tomato Soup

Serve this elegant soup as a starter to your holiday meal. Tomato soup is a fan favorite for just about any family member, but even favorites need to experience a little variety from time to time. This recipe mixes up the classic approach a bit and adds some red pepper to the mix.Nonfat evaporated milk adds creaminess and your Philipiak Milano cookware preserves the nutrition in the vegetables far better than ordinary cookware. It makes this vegetarian soup deliciously rich.

Serves 4

Preparation time: 15 minutes
Difficulty level: Medium

Ingredients

2 red peppers, chopped

1 sweet onion, chopped

2 garlic cloves

2 Tbsp tomato paste

1 tsp paprika

1 15-oz can diced tomatoes

2 cups vegetable broth

Fresh ground pepper

1 12 oz can nonfat evaporated milk

Chopped fresh basil

Philipiak Milano Cookware Needed

5.2 L Large Pot and Lid

Instructions

1. Heat Large Pot over medium heat.

2. Add chopped onion and saute for 3 minutes.

3. Add chopped red peppers and saute for an additional 3 minutes.

4. Stir in garlic, tomato paste, diced tomatoes and paprika.

5. Add vegetable broth and bring to boil. Reduce heat to low, cover with lid and simmer for 15 min.

6. Using an immersion blender or traditional blender, carefully blend hot soup until smooth. Return pureed soup to pot if using a traditional blender.

7. Stir in evaporated milk and basil, and season with pepper.

8. Serve with crusty French bread.