TOMATO AND ROASTED SWEET PEPPER SOUP

Tomato and Roasted Sweet Pepper Soup image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 9

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)

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 9 g, TransFat 0 g