Red Pepper and Tomato Soup

Red Pepper and Tomato Soup

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Tish Young
Recipe by  Tish Young

“A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
  2. Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.

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Reviews (4)

Rate This Recipe
Sarah Jo
8

Sarah Jo

I changed this just a bit, to add more flavor. I sauteed the red bell pepper with the garlic (which I added more of) and some chopped onion in a little evoo/butter before adding the condensed soup, water, tomato juice (I used V-8), the spices and tomato. To make it creamy without too much fat, I added a quarter cup of fat free evaporated milk. This was a nice tomato soup, perfectly spiced. The only issue I had was that I would have liked more tomatoes and tomato flavor. Next time, I'll use either less water and more tomato juice and I'll add more diced tomatoes. NOTE: This makes more than four servings, unless you have really happy soup eaters. More like six healthy servings.

MTCHYG
3

MTCHYG

Oh yeah... this was simple and delicious.

Paula T
1

Paula T

My husband and I love tomato soup, and this was a nice change from the usual that I make. We love a smooth texture, so I pureed the peppers and diced tomatoes before adding, and it was wonderful. I will make this one again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 124 cal
  • 6%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 996 mg
  • 40%

Based on a 2,000 calorie diet

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