Spicy Tomato Red Pepper Soup
 
Prep time
Cook time
Total time
 
Simple, fast and healthy spicy tomato and roasted red pepper soup for an easy meal.
Author:
Serves: 4-6
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups finely chopped onions
  • 2-3 garlic cloves, finely minced
  • 1 can (28 oz.) Kroger crushed tomatoes, undrained
  • 1 jar (16 oz.) roasted red bell peppers, drained
  • 3 tablespoons Kroger tomato paste
  • 1 cup Kroger vegetable broth
  • 2 teaspoons dried Italian seasoning
  • 1 – 2 teaspoons dried basil
  • ¼ teaspoon crushed red pepper
  • ¼ - ½ teaspoon ground black pepper
  • ¾ teaspoon salt
  • 1 tablespoon packed brown sugar
  • 1 cup whole milk (or half & half)
  • Garnishes: croutons, shredded Parmesan cheese
Instructions
  1. In a large stock pot or 5 quart Dutch oven, heat olive oil over medium heat. Add onions and cook until onions are soft, about 5 minutes. Stir in garlic and heat 1 minute. Add crushed tomatoes, red peppers, tomato paste and vegetable broth, stirring well. Stir in Italian seasoning, basil, red and black peppers and bring to a boil. Lower heat to simmer and cook 5 minutes. Turn off heat and stir/whisk in milk or half & half. Blend with immersion blender (or food processor in batches.) Reheat a couple minutes if necessary after blending. Serve hot with garnishes if desired. Refrigerate leftovers in tightly covered container and enjoy within 4 days.
  2. Makes about 7 cups total soup.
Recipe by at https://kimgaleaz.com/2018/01/spicy-tomato-red-pepper-soup/