Tomato and Roasted Sweet Pepper Soup

Ingredients

large yellow or red bell peppers

tablespoon olive oil

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

can (28 oz) Muir Glen™ organic crushed tomatoes with basil

cans (14 oz each) reduced-sodium chicken broth or vegetable broth

teaspoon sugar

1/4

teaspoon crushed red pepper or black pepper

1/4

teaspoon coarse (kosher or sea) salt

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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.