Roasted Red Pepper Tomato Soup Quick and Easy
6 – 10 garlic cloves
4 bell peppers, red, orange or yellow, cut in half and seeded
3 – 4 hot cherry peppers or scotch bonnet peppers
1/2 of a 540 ml can of pineapple tidbits (270 ml)
1 – 2 tbsp butter
1 can condensed tomato soup (284 ml)
284 ml whole milk
1 can diced tomatoes (796 ml)
Roast peppers under the broiler until skins are blackened and easy to remove. Let cool. Remove skins.
Combine 3 – 5 of the garlic cloves with all the roasted peppers and the pineapple in blender or food processor and puree.
Finely chop remaining garlic and cook over medium low heat in butter for a few minutes.
Add condensed soup, milk, and can of tomatoes. Then add pepper pineapple puree.
Bring to a simmer and serve.
Of course tastes even better the next day.