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RECIPE: Spicy Tomato & Red Pepper Soup

Spicy Tomato & Red Pepper Soup

  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups finely chopped onions
  • 2-3 garlic cloves, finely minced
  • 1 can (28 oz.) Kroger crushed tomatoes, undrained
  • 1 jar (16 oz.) roasted red bell peppers, drained
  • 3 tablespoons Kroger tomato paste
  • 1 cup Kroger vegetable broth
  • 2 teaspoons dried Italian seasoning
  • 1 – 2 teaspoons dried basil
  • ¼ teaspoon crushed red pepper
  • ¼ – ½ teaspoon ground black pepper
  • ¾ teaspoon salt
  • 1 tablespoon packed brown sugar
  • 1 cup whole milk (or half & half)
  • Garnishes: croutons, shredded Parmesan cheese

In a large stock pot or 5 quart Dutch oven, heat olive oil over medium heat. Add onions and cook until onions are soft, about 5 minutes. Stir in garlic and heat 1 minute. Add crushed tomatoes, red peppers, tomato paste and vegetable broth, stirring well. Stir in Italian seasoning, basil, red and black peppers and bring to a boil. Lower heat to simmer and cook 5 minutes. Turn off heat and stir/whisk in milk or half & half. Blend with immersion blender (or food processor in batches.) Reheat a couple minutes if necessary after blending. Serve hot with garnishes if desired. Refrigerate leftovers in tightly covered container and enjoy within 4 days.

Makes about 4 to 6 servings (about 7 cups total soup)

Recipe by culinary registered dietitian nutritionist Kim Galeaz, RDN CD