Tomato and Roasted Sweet Pepper Soup

Muir Glen 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)

Prep time: 25 minutes  |  Total time: 40 minutes

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

  1. 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.

  2. 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.

  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, 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?