Tomato and Roasted Sweet Pepper Soup

Tomato and Roasted Sweet Pepper Soup

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

Prep Time

25

Minutes

Total Time

40

Minutes

Makes

5

servings

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.
Makes 5 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Short on time? Use 1 1/2 cups jarred roasted sweet red bell peppers rather than roasting your own.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 690mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 2g,
    • Sugars 9g),
  • Protein 4g;
Percent Daily Value*:
    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.