Lunch Recipe

Red Pepper and Tomato Soup

A simple soup but built with exquisite taste! Serve with chopped green onions or fresh parsley, optional.

INGRIDIENT

2 (10 ounce) cans condensed tomato soup

1 ½ cups water

1 cup tomato juice (such as Mott's®)

⅓ cup minced chives

¼ teaspoon garlic, minced

¼ pinch cayenne pepper (Optional)

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon dried basil

1 teaspoon paprika

½ cup diced tomatoes

½ cup diced red bell pepper

DIRECTION

Step: 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.

Step: 2

Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.

NUTRITION FACT

Per Serving: 124 calories; protein 3.6g; carbohydrates 24.9g; fat 2.5g; sodium 995.8mg.

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