Roasted Tomato and Red Pepper Soup with Dorothy Lynch
- Prep time: 10 Minutes
- Cook time: 1 Hour
- Serves: 4
Ingredients
- 2 lbs. Roma tomatoes, halved lengthwise
- 1 red bell pepper, cut into strips
- 1 onion, sliced
- 2 lg. garlic cloves, chopped
- 2 tsp. olive oil
- 1 (14 1/2-oz.) can diced tomatoes
- 1 c. Dorothy Lynch Home Style
- 1/3 c. lightly packed basil leaves, thinly sliced
- Salt and pepper to taste
- Prep time: 10 Minutes
- Cook time: 1 Hour
- Serves: 4
The Method
- Combine tomatoes, bell pepper, onion and garlic in large roasting pan.
- Drizzle with oil and toss to coat evenly. Roast at 440 degrees, tossing occasionally, until tomatoes are softened and lightly browned along edges (about 40 minutes).
- Transfer to large saucepan.
- Add diced tomatoes (with their juice), Dorothy Lynch and all but 1 tablespoon of basil. Bring to a boil.
- Reduce heat and simmer, covered, for 20 minutes.
- Remove from heat and let cool slightly.
- Coarsely puree with food processor, blender, or immersion blender.
- If soup is too thick, add a little water.
- Garnish with remaining basil.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
