Ingredients50 m servings 124 cals
- 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.
- Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
- Cook's Notes:
- Roast the red peppers before adding to the soup to add a great smoky flavor.
Per Serving: 124 calories; 2.5 g fat; 24.9 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 996 mg sodium. Full nutrition
ReviewsRead all reviews 5
I changed this just a bit, to add more flavor. I sauteed the red bell pepper with the garlic (which I added more of) and some chopped onion in a little evoo/butter before adding the condensed so...
My husband and I love tomato soup, and this was a nice change from the usual that I make. We love a smooth texture, so I pureed the peppers and diced tomatoes before adding, and it was wonderfu...
I didn't have any chives, and used garlic powder instead of fresh, as well as canned diced tomatoes. I counted the juice of the canned tomatoes as enough "tomato juice." Yummy spices, nice with ...