Red Pepper and Tomato Soup

Red Pepper and Tomato Soup
Servings: 6 Prep 15 mins Cook 8 mins

Ingredients

  • 1 12 ounce jar roasted red peppers in brine, drained
  • 1 14 1/2 ounce can diced tomatoes
  • 1 tablespoon olive oil
  • 1 28 ounce can tomato puree
  • 1 cup low-sodium and fat-free chicken broth
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup heavy cream
  • croutons, for serving

Make It

1. Combine drained peppers and diced tomatoes in a blender. Puree until smooth.

2. Heat oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat just to simmering, about 8 minutes. Remove from heat and whisk in heavy cream. Return to stove and heat through. Ladle soup into bowls; top each with a few croutons.

3.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 236, Fat, total (g): 17, chol. (mg): 54, sat. fat (g): 10, carb. (g): 17, fiber (g): 1, pro. (g): 5, sodium (mg): 694, Percent Daily Values are based on a 2,000 calorie diet.