Zesty Chicken with Corn Salsa

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Progresso®

Reduced Sodium Chicken Noodle Soup

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C the Peppers

Bell peppers, regardless of their color, provide vitamin C also called ascorbic acid. Choosing vitamin C-rich foods keeps gums and blood vessels healthy.

4 ratings : 4 reviews

Tomato and Roasted Sweet Pepper Soup

Roasted sweet peppers and crushed red pepper boost tomato soup flavor. From eatbetteramerica.

Prep Time:25 min

Start to Finish:40 min

makes:5 servings (1 1/3 cups each)

2	large yellow or red bell peppers
1	tablespoon olive oil
1	medium onion, chopped (1/2 cup)
2	cloves garlic, finely chopped
1	can (28 oz) Muir Glen® organic crushed tomatoes with basil
3 1/2	cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 2 cans (14 oz each) vegetable broth
1	teaspoon sugar
1/4	teaspoon crushed red pepper or black pepper
1/4	teaspoon coarse salt (kosher or sea salt)

1.	Line 15x10x1-inch pan with foil. Set oven control to broil. Cut peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.
2.	Broil peppers 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.
3.	Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
4.	Stir in tomatoes, broth, sugar, crushed red pepper and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 100 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 690mg; Total Carbohydrate 14g (Dietary Fiber 2g, Sugars 9g); Protein 4g % Daily Value*: Vitamin A 8%; Vitamin C 130%; Calcium 8%; Iron 15% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 tsp Fats & Oils, 1 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1 1/4 c Vegetables, 1 tsp Fats & Oils

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4 Reviews

Great tasting broth, but too many onions, and the garlic needed to be sauteed longer. It was still hard. So, I would recommend cutting down on the onions, and sauteeing the garlic longer.
Posted at 9:45 AM on February 25 2008 by Mariana86 , Seattle WA

Very yummy! This was my first attempt at roasting peppers and it was very easy. If you like a chunkier soup, you may add some diced or stewed tomatoes along with the crushed tomatoes. Pair with some crusty multi-grain bread with garlic and sea salt and you have a satisfying meal. I will make this again.
Posted at 9:43 AM on January 14 2008 by , St. Louis MO

Yummy!

This soup was SO good. I ate if for lunch 5 days in a row, and even my boyfriend ate it. He NEVER eats the healthy soups I make! (Although, he added cheese). I LOVE the aroma of the roasted red peppers when I make them, and the taste of the soup was SO good. It was nice to have a different flavor, a bit of sweetness.
Posted at 10:56 AM on December 17 2007 by Erin , Nashville TN

Awesome soup

I used tomatoes and peppers from my garden ~ the flavor was amazing. The adjustments I made were using 4 cups peeled, seeded, chopped tomatoes and 1-1/2 tablespoons basil in place of the canned tomatoes. I only used one 14 ounce can or organic chicken broth, as the tomatoes provided the rest of the liquid. A great recipe! Thanks.
Posted at 10:22 AM on October 8 2007 by , Howell MI

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