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Tomato and Roasted Sweet Pepper Soup

Roasted sweet bell peppers create the wow in this homemade organic tomato soup.

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( 10 Ratings)

10 Ratings

5 Stars 20%

4 Stars 40%

3 Stars 10%

2 Stars 10%

1 Stars 20%

Member Reviews ( 4 )
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  • Prep Time 25 min
  • Total Time 40 min
  • Servings 5

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)

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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.

EXPERT TIPS

Expert Tips

Short on time? Use 1 1/2 cups jarred roasted sweet red bell peppers rather than roasting your own.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
690mg
690%;
Total Carbohydrate
14g
14%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
130%;
Calcium
8%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All
Posted 3/28/2010 11:45:18 PM REPORT ABUSE kjones271 said:
Rating:
this soup was so tasty and filling. I added some chili powder to make it a bit more spicy. I make a lot of soups but this is the first one that i will for sure be making again and again
This reply was: Helpful  Inspiring
Posted 1/24/2010 1:27:07 PM REPORT ABUSE Homeyde said:
Rating:
This soup was very good. I was looking for something to take for lunch for the week and with 5 servings at 100 calories this was perfect. I did end up using my hand imersion blender to puree the soup and thicken it up. I then added a handful of chopped fresh spinach at the end. Served with a sprinkle of parmesan cheese on when serving - very good.
This reply was: Helpful  Inspiring
Posted 6/1/2009 11:54:25 AM REPORT ABUSE luluruby said:
Rating:
I made this for the first time and it was put in the keep file. I will be making it again. Very good.
This reply was: Helpful  Inspiring
1 - 3 of 4 Reviews View All

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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