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Roasted Red Pepper Soup

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Roasted Red Pepper Soup
  • Prep Time 35 min
  • Total Time 45 min
  • Servings 6
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A creamy, flavorful tomato soup that's waiting for a grilled cheese to be dunked into it!

Ingredients

1
tablespoon butter
1
tablespoon olive oil
1
clove garlic, finely chopped
1
shallot, finely chopped
1
tablespoon tomato paste
1
jar (15 oz) roasted red bell peppers, drained, rinsed
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1/4
cup half-and-half
1
tablespoon chopped fresh parsley
Salt and freshly ground pepper to taste

Directions

  • 1 In 4-quart Dutch oven, melt butter with oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring constantly, until shallot is tender. Add tomato paste; cook 1 minute, stirring constantly. Stir in roasted peppers and broth; heat to boiling. Reduce heat to medium; simmer uncovered 5 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
  • 2 In blender or food processor, process mixture in batches 8 to 10 seconds or until smooth, stopping to scrape down side as needed. Return mixture to Dutch oven; stir in half-and-half and parsley. Cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Daily Value
Total Fat
5g
0%
(
Saturated Fat
2g
0%
)
Sodium
950mg
0%
Total Carbohydrate
13g
0%
(
Dietary Fiber
0g
0%
)
Protein
3g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Vegetable; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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