Tomato Soup With Roasted Bell Peppers

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
288
FAT
48%
CHOL
0%
SOD
63%
Uploaded by: Parade Magazine Magazine

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Ingredients for 4 servings

2 fresh red bell peppers, halved and seeded (or jarred red bell peppers, rinsed)

4 Tbsp olive oil, divided

4 tomatoes

A pinch dried oregano

A pinch dried basil, halved and seeded (or jarred red bell peppers, rinsed) salt and pepper, to taste

1 onion, diced

2 clove garlic, minced

½ tsp salt

2 (28-oz) cans crushed tomatoes

1 (6-oz) can tomato paste

1 cup low sodium vegetable or chicken broth

Croutons, for garnish

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