Sweet and Chunky Tomato Soup Recipe

Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter and cook stirring constantly until peppers are slightly charred. Mix in tomatoes onion garlic and chicken broth. Season with salt sugar cloves oregano and basil. Bring to a boil and cook 20 minutes until tomatoes are soft.

Mix the milk and cornstarch in a small saucepan and stir until smooth. Place saucepan over medium heat and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.

Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth and return to the pot. Bring soup to a boil reduce heat to low and simmer 5 minutes. Remove from heat and let sit about 5 minutes before serving.