Tomato and Roasted Sweet Pepper Soup
2 large yellow or red bell peppers
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen® organic crushed tomatoes with basil
2 cans (14 oz each) reduced-sodium chicken broth or vegetable broth
1 teaspoon sugar
1/4 teaspoon crushed red pepper or black pepper
1/4 teaspoon coarse salt (kosher or sea salt)
Roasted sweet peppers are a delicious addition to this tomato soup. While the soup is simmering, heat some Italian rolls to serve with it.
Preparation & Directions
Line 15x10x1-inch pan with foil. Set oven control to broil. Cut peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.
Broil peppers 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, crushed red pepper and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.
High Altitude (3500-6500 ft): No change.
Short on time? Use 1 1/2 cups jarred roasted sweet peppers rather than roasting your own.
We recommend using organic ingredients where available. For more information see Why Organic?