Roasted Red Pepper Soup
20 minutes
Prep Time
30 minutes
Cook Time
8
Servings
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
- 1 cup chopped onion
- 1 cup chopped celery
1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz
- 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
Step one
Spray a large saucepan with nonstick cooking spray. Add onions and celery; sauté until tender. Stir in diced tomatoes and juice.
Step two
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.
Step three
Add water (or milk for a creamy soup) to desired consistency. Serve hot or cold.
Step four
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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