Our traditional end-of-the-week recipe features deep red, vine-ripened organic tomatoes.
As the weather turns chilly, warm up to a bowl of this comforting tomato soup. All of the ingredients can be found at your local natural and organic food store.
Tomato and Roasted Sweet Pepper Soup
Makes 5 servings
- 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)
- 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.
Tip: If time is tight, substitute 1½ cups jarred roasted sweet peppers rather than roasting your own.
Recipe and photo courtesy of Muir Glen Tomatoes