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)

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.

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