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Red Pepper and Tomato Soup

Tish Young

"A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional."
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50 m servings 124 cals
Original recipe yields 4 servings

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  • Prep

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  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.


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

Nutrition Facts

Per Serving: 124 calories; 2.5 g fat; 24.9 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 996 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 so...

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 wonderfu...

I didn't have any chives, and used garlic powder instead of fresh, as well as canned diced tomatoes. I counted the juice of the canned tomatoes as enough "tomato juice." Yummy spices, nice with ...

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...