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Southwestern Tomato and Roasted Red Pepper Soup

Chris Scheuer
  • 0 minutes
  • Serves 8

INGREDIENTS

2

14-15- ounce cans diced (fire-roasted canned tomatoes, fire-roasted canned

1 tsp

Basil, dried

1 lb

Carrots

2

stalks Celery

2 tsp

Coriander, ground

8 cloves

Garlic

1

Onion, large half

1 tsp

Oregano, dried

5 cups

Chicken broth, low sodium

1 tbsp

Brown sugar

1/2 tsp

Chili powder

1 tsp

Kosher salt

1

12- ounce jar Red peppers, roasted

2 tbsp

Olive oil, extra virgin

2 tsp

Cumin