RED PEPPER TOMATO SOUP

Red Pepper Tomato Soup image

Vine-ripened plum tomatoes punched up with peppers, garlic and rice wine vinegar make this smooth soup from Irvine, California's Jane Shapton a summer standout. Serve with cheesy garlic breadsticks and a tossed salad for supper.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 5 cups.

Number Of Ingredients 9

Ingredients

2 medium sweet red peppers
2 cups water
10 plum tomatoes
1 Anaheim pepper, seeded and chopped
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons rice vinegar
2 tablespoons minced fresh basil
1/2 cup shredded part-skim mozzarella cheese

Steps:

Broil red peppers 4 in. from the heat until skins blister. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , In a large saucepan, bring water to a boil. Add tomatoes; cover and boil for 3 minutes. Drain and immediately place tomatoes in ice water. Drain and pat dry. , In the same pan, combine the roasted peppers, tomatoes, Anaheim pepper and garlic; heat through. Stir in the broth and vinegar; heat through. Stir in basil. Cool slightly., In small batches, puree soup in a blender. Return to the pan and heat through. Garnish with cheese., ,

Nutrition Facts : Calories 80 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 253mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges