Red Pepper and Tomato Soup Recipe - Allrecipes.com
Red Pepper and Tomato Soup Recipe
  • READY IN 50 mins

Red Pepper and Tomato Soup

Recipe by  

"A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
  2. Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
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Footnotes

  • Cook's Notes:
  • Roast the red peppers before adding to the soup to add a great smoky flavor.
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Reviews More Reviews

Aug 09, 2011

I changed this just a bit, to add more flavor. I sauteed the red bell pepper with the garlic (which I added more of) and some chopped onion in a little evoo/butter before adding the condensed soup, water, tomato juice (I used V-8), the spices and tomato. To make it creamy without too much fat, I added a quarter cup of fat free evaporated milk. This was a nice tomato soup, perfectly spiced. The only issue I had was that I would have liked more tomatoes and tomato flavor. Next time, I'll use either less water and more tomato juice and I'll add more diced tomatoes. NOTE: This makes more than four servings, unless you have really happy soup eaters. More like six healthy servings.

 
Aug 23, 2011

Oh yeah... this was simple and delicious.

 

5 Ratings

Feb 11, 2013

My husband and I love tomato soup, and this was a nice change from the usual that I make. We love a smooth texture, so I pureed the peppers and diced tomatoes before adding, and it was wonderful. I will make this one again.

 
Feb 10, 2013

I used milk instead of the water, as always do with condensed tomato soup. I also halved the spices, and still found the spices to over power the tomato flavor. If you like a spicy tomato soup, then maybe this is recipe is for you. For me, when I have tomato soup, I like to taste the tomato, and have it be the predominant flavor. We all ate it with our grilled mozzarella paninis, but it's probably not a recipe that I'd make again.

 

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Nutrition

  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 996 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Tish Young
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