Recipe by Tish Young
"A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional."
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2 (10 ounce) cans
condensed tomato soup
1 1/2 cups
tomato juice (such as Mott's®)
diced red bell pepper
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.
Oh yeah... this was simple and delicious.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Pepper and Tomato Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 23
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