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Tomato and Roasted Sweet Pepper Soup

Betty Crocker Kitchens
Updated Nov 4, 2008
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Roasted sweet bell peppers create the wow in this homemade organic tomato soup.

Tomato and Roasted Sweet Pepper Soup

  • Prep Time 25 min
  • Total 40 min
  • Servings 5
  • Ingredients 9
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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)
Make With
Progresso Broth

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    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.
  • Step 
    4
    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

100 Calories
3g Total Fat
4g Protein
14g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
690mg
29%
Potassium
620mg
18%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
10%
Sugars
9g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
130%
130%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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