Tomato and Red Bell Pepper Soup

Serves: 4
Total Calories: 416


2 tablespoons oil
1 cup coarsely chopped onion
2 cups peeled, deseeded, and coarsely chopped fresh tomatoes, or 1 (1-pound) can Progresso Peeled Italian-Style Tomatoes with Basil
1 1/2 cups low-sodium chicken broth
2 large red bell peppers, peeled and chopped
1 tablespoon chopped fresh garlic
1/2 cup light cream
1/2 cup 2% milk
1/3 cup low-sodium chicken broth (additional)
1/2 teaspoon light salt
1/2 teaspoon dried basil
8 - 10 drops Tabasco
Crème fraîche (optional)
fresh mint sprigs (optional)


In a large saucepan, heat oil over medium heat. Add onion and cook until tender. Add the tomatoes and cook for 10–15 minutes, stirring occasionally. Add the 1 1/2 cups chicken broth, peppers, and garlic, and simmer for about 30 minutes. Transfer mixture into a food processor or electric blender and purée. Return the purée to the saucepan. Add remaining ingredients, and cook, stirring occasionally until hot. Garnish with a dab of crème fraîche and a sprig of fresh mint.

Nutritional Facts:

Serves: 4
Total Calories: 416
Calories from Fat: 114

This Tomato and Red Bell Pepper Soup recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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