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De-seed the red peppers, then cut lengthwise into 2-3 inch strips and roast both sides on barbeque (med-high) until skin side blisters and turns partially black.
Place roasted pepper strips in paper bag for half an hour to cool and make easier to peel. Lay the pieces flat on a cutting board, then peel off the skin using a knife. Set aside.
Slice garlic cloves into thin strips and fry for a few minutes until golden in a large frying pan. Add the raw vegetables (except for the bell peppers), and pour in enough broth to cover, and boil gently until soft.
While the vegetables are cooking, pour 1 cup chicken broth into a med-large sauce pan. Heat on low. Add half a package of cream cheese and stir until melted. Remove from heat.
Pour cream cheese/broth mixture and cooked vegetables into blender and blend until fine. Pour back into saucepan, add 2 Tbsp. tomato paste and 1/2 cup cream (or milk) and the remainder of the chicken broth from the container.
Puree the bell peppers in a blender or food processor (if too dry, add some of the soup mixture to the blender). Add the pureed peppers to the soup pot, and then add the shredded mozzarella cheese.
Stir, heating gently, (do not boil) and serve in soup bowls with bacon bits sprinkled on top (optional).
By Ann from northern Ontario, Canada