Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1 cup chopped onion; 1 cup chopped celery; 1 (28 ounce) can Diced Tomatoes; 1 (26 ounce) jar roasted red bell peppers; 2 tablespoons chicken granules; 1 teaspoon dried basil; 1-2 cup water

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Serves:

8 people

Prep Time:

20 minutes

Cook Time:

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.

Ingredients

Copy Ingredients

1 cup chopped onion
1 cup chopped celery
1 (28 ounce) can Tuttorosso® Diced Tomatoes
1 (26 ounce) jar roasted red bell peppers, including liquid
2 tablespoons chicken granules
1 teaspoon dried basil
1-2 cup water, or milk

Instructions

Spray a large saucepan with nonstick cooking spray. Add onions and celery; sauté until tender. Stir in diced tomatoes and juice.
Puree the roasted red peppers with liquid and add to saucepan. Add chicken granules 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.

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Roasted Red Pepper Soup

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