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Red Pepper Tomato Soup

 Red Pepper Tomato Soup
Vine-ripened plum tomatoes punched up with peppers, garlic and rice wine vinegar make this smooth soup from Irvine, California’s Jane Shapton a summer standout. Serve with cheesy garlic breadsticks and a tossed salad for supper.
5 ServingsPrep: 30 min. Cook: 15 min.

Ingredients

  • 2 medium sweet red peppers
  • 2 cups water
  • 10 plum tomatoes
  • 1 Anaheim pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced fresh basil
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  • Broil red peppers 4 in. from the heat until skins blister. With
  • tongs, rotate peppers a quarter turn. Broil and rotate until all
  • sides are blistered and blackened. Immediately place peppers in a
  • bowl; cover and let stand for 15-20 minutes. Peel off and discard
  • charred skin. Remove stems and seeds. Finely chop peppers.
  • In a large saucepan, bring water to a boil. Add tomatoes; cover and
  • boil for 3 minutes. Drain and immediately place tomatoes in ice
  • water. Drain and pat dry.
  • In the same pan, combine the roasted peppers, tomatoes, Anaheim
  • pepper and garlic; heat through. Stir in the broth and vinegar; heat
  • through. Stir in basil. Cool slightly.
  • In small batches, puree soup in a blender. Return to the pan and heat
  • through. Garnish with cheese.

2 of 2

Red Pepper Tomato Soup (continued)

Directions (continued)

  • Yield: 5 cups.
Nutritional Facts: 1 cup equals 80 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 253 mg sodium, 11 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 lean meat.