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Roasted Red Pepper Tomato Soup

  • Roasted Red Pepper Soup
PREP: 20 minutes
COOK: 30 minutes
The flavors of roasted red bell peppers really shine in this simple soup.They add a rich, smoky and unexpected tang to this recipe’s creamy tomato and basil base.


1 cup chopped onion
1 cup chopped celery
2 (14.5 ounce) cans Redpack® Petite Diced Tomatoes Onion, Celery & Green Pepper, or 1 (28 ounce) can Redpack® Petite Diced Tomatoes
1 (16 ounce) jar roasted red bell peppers, including liquid
2 chicken bouillon cubes
1 teaspoon dried basil
1-2 cups milk, or water


  • Spray a large saucepan with cooking spray. Add onions and celery; sauté until tender. Stir in stewed tomatoes (if use whole or stewed, cut up tomatoes first) and juice.
  • Puree the roasted red peppers with liquid and add to saucepan. Add chicken bouillon and basil. Bring mixture to a boil, reduce to simmer and cook 30 minutes to blend flavors.
  • Add water (or milk for a creamy soup) to desired consistency. Serve hot or cold.
  • Optional garnish: sour cream and fresh basil leaves. Soup may be made a day or two ahead to improve the flavor.


Calories: 80 | Fat: 1.5g | Trans Fats: 0g | Cholesterol: 5mg | Sodium: 930mg | Carbohydrate: 14g | Fiber: 2g | Protein: 3g | Vitamin A: 100% | Vitamin C: 110% | Calcium: 10% | Iron: 8%


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