Tomato and Roasted Sweet Pepper Soup

 

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)

• 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.