What's for Dinner Tonight? - Tomato and Roasted Red Bell Pepper Soup

This recipe is quick and easy, and takes tomato soup to another level. It's full of flavor with a little kick, and goes well with a grilled cheddar cheese sandwich. I used the petite diced tomatoes with rosemary, garlic & olive oil which added nice flavor. When you harvest fresh tomatoes in the summer you can use them in place of the canned tomatoes.

Tomato and Roasted Red Bell Pepper Soup

1 - 14.5 ounce can petite diced tomatoes

1-2/4 cups fat-free, low-sodium chicken stock

1/2 cup chopped roasted red bell peppers, drained if bottled

1 Tablespoon dried basil

1/2 teaspoon dried oregano

1/8 teaspoon crushed red pepper flakes

2 teaspoons extra virgin olive oil

1/4 teaspoon sugar

1/8 teaspoon salt

1/4 cup chopped fresh parsley

1. In a medium saucepan, stir together the tomatoes with the liquid, roasted peppers, basil, oregano, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 10 minutes.

2. Remove from the heat. Stir in the oil, sugar, and salt. Serve sprinkled with the parsley. Top with seasoned croutons for more flavor.

Enjoy!!