Tomato-Pepper Bream Soup Recipe
This Tomato-pepper Bream Soup recipe is from family cookbook and you can be rest assured that it works. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. I am sure this super delicious Mexican Tomato-pepper Bream Soup is gonna bowl you over with its addictive flavor! The most important ingredient in Tomato-pepper Bream Soup is Vegetable. You owe me a thanks for sharing this recipe.
Ingredients
2 tablespoons salad oil
2 medium-size tomatoes, peeled, seeded, and diced
2 medium-size green bell peppers, seeded and cut in thin strips
1 1/2 cups regular-strength chicken broth
1 can (13 oz.) evaporated milk
Salt
Liquid hot pepper seasoning
1/4 pound jack cheese, diced
Directions
Heat oil in a wide frying pan over medium heat; add tomatoes and peppers, and cook until peppers are limp.
Add broth and simmer, uncovered, for about 10 minutes.
Stir in milk; add salt and hot pepper seasoning to taste.
Mix in cheese and ladle soup immediately into bowls.
Add broth and simmer, uncovered, for about 10 minutes.
Stir in milk; add salt and hot pepper seasoning to taste.
Mix in cheese and ladle soup immediately into bowls.
