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Tomato and Roasted Sweet Pepper Soup
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Prep Time:
25 minutes
Total Time:
40 minutes
Elevate tomato soup with oven-roasted sweet bell peppers for a flavor-packed twist.
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)
Instructions:
  • Line a 15x10x1-inch pan with foil. Preheat the oven to broil. Quarter the bell peppers, remove membranes and seeds, then place skin side up in the pan and press down to flatten.
  • Broil peppers until blackened, about 10 minutes, with tops 4 to 6 inches from heat. Wrap in foil and let stand for 20 minutes. Peel and discard skin, then chop into 1/2-inch pieces. Set aside.
  • Heat oil in a 4-quart saucepan over medium-high heat. Sauté onion and garlic for 2 to 3 minutes, stirring constantly, until crisp-tender.
  • Combine the tomatoes, broth, sugar, red pepper flakes, and salt in a pot. Bring to a boil, then lower the heat and simmer for 15 minutes. Mix in the roasted peppers and heat until everything is hot.

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