I tried two different Pacific soups. Each was fine separately; however, when I mixed them and added two more ingredients the soup became a real favorite with everyone who has tried it.
Microwave sweet potato under the potato setting (about 8 minutes). Cool until warm to touch.
Saute red pepper in olive oil in a 2 quart sauce pan until slightly tender (about 3 minutes).
In blender add:
Inside of the sweet potato
About half of the cooked pepper
About half of the Roasted Red Pepper & Tomato soup.
Blend until mixed.
To sauce pan add:
Blender mixture and the remaining Roasted Red Pepper & Tomato soup and the Chipotle Sweet Potato soup.
Stir and heat until warm.