Red Pepper and Tomato Soup

Red Pepper and Tomato Soup

4
Tish Young 0

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

Ingredients

50 m {{adjustedServings}} servings 124 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 24.9g
  • 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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Directions

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  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.

Footnotes

  • Cook's Notes:
  • Roast the red peppers before adding to the soup to add a great smoky flavor.
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Reviews

4
  1. 5 Ratings

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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 so...

Oh yeah... this was simple and delicious.

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 wonderfu...