Tomato and Roasted Sweet Pepper Soup

Prep Time: 25 mins | Total Time: 40 mins | Servings: 5

  • SERVES 5
  • Prep Time: 25
  • Cook Time: 40

Ingredients

  • 2 large yellow or red bell peppers
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 2 cans (14 oz each) vegetable broth
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes or black pepper
  • 1/4 teaspoon coarse salt (kosher or sea salt)

Directions

  1. Line 15x10x1-inch pan with foil. Set oven control to broil. Cut bell peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.
  2. Broil peppers with tops 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.
  3. Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
  4. Stir in tomatoes, broth, sugar, red pepper flakes and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.
Nutritional Information per serving:

Calories - 100, Total Fat - 3 g, Sodium - 690 mg, Protein - 4 g, Calcium - 8%, Iron - 15%

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