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Roasted Red Pepper Soup

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  • Prep 35 min
  • Total 45 min
  • Servings 6
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A creamy, flavorful tomato soup that's waiting for a grilled cheese to be dunked into it!
By Betty Crocker Kitchens
Updated Jan 23, 2015
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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 tablespoon tomato paste
  • 1 jar (15 oz) roasted red bell peppers, drained, rinsed
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
  • 1/4 cup half-and-half
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground pepper to taste
Make With
Progresso Broth

Steps

  • 1
    In 4-quart Dutch oven, melt butter with oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring constantly, until shallot is tender. Add tomato paste; cook 1 minute, stirring constantly. Stir in roasted peppers and broth; heat to boiling. Reduce heat to medium; simmer uncovered 5 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
  • 2
    In blender or food processor, process mixture in batches 8 to 10 seconds or until smooth, stopping to scrape down side as needed. Return mixture to Dutch oven; stir in half-and-half and parsley. Cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper.

Nutrition

140 Calories, 5g Total Fat, 3g Protein, 13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Total Fat
5g
0%
Saturated Fat
2g
0%
Sodium
950mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Vegetable; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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