Roasted sweet peppers are a delicious addition to this tomato soup. While the soup is simmering, heat some Italian rolls to serve with it.
2 large yellow or red bell peppers
1 tbsp (15 mL) olive oil
1 medium onion, chopped (1/2 cup/125 mL)
2 cloves garlic, finely chopped
1 can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes
3 cups (750 mL) reduced-sodium chicken broth or vegetable broth
1 tsp (5 mL) sugar
1/4 tsp (1 mL) crushed red pepper or black pepper
1/4 tsp (1 mL) coarse (kosher or sea) salt
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.
Broil peppers 4 to 6 inches (10 to 15 cm) 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 (1.25 cm) pieces. Set aside.
Meanwhile, in 4-quart (4 L) saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
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.