Red Pepper and Tomato Soup4 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional. ” - by Tish Young
Original recipe yields 4 servings
- 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.
- Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
Amount Per Serving (4 total)
- 124 cal
- 2.5 g
- 24.9 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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, wa..." See moreter, 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."
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