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Tomato and Roasted Sweet Pepper Soup

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Tomato and Roasted Sweet Pepper Soup
  • Prep 25 min
  • Total 40 min
  • Ingredients 9
  • Servings 5
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Ingredients

  • 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 (kosher or sea) salt

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.

Nutrition Information

110 Calories, 3g Total Fat, 4g Protein, 15g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
710mg
30%
Potassium
630mg
18%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
11%
Sugars
9g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
130%
130%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 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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