Southern Delight® Tomato & Roasted Bell Pepper Soup


  • 1 28 oz. Can Crushed Tomatoes
  • 2 14 oz. Cans No-Salt-Added Diced Tomatoes
  • 1 12 oz. Jar Roasted Bell Peppers - (drained & diced )
  • 1/4 C. Extra Virgin Olive Oil
  • 2 Tbsp. Minced Garlic (Dried)
  • 2 Tbsp. Basil
  • 2 Tbsp. Sugar
  • 1 Tbsp. Coarse Black Pepper
  • 1 Tbsp. Fennel Seed
  • 2 tsp. Salt Substitute
  • 1 tsp. Thyme
  • 1/2 tsp. Ground Rosemary
  • 2 C. Low-Sodium Chicken or Vegetable Stock

    Garnish each bowl with:

  • 1 tsp. Shredded Parmesan Cheese and a Sprinkling of Parsley Flakes


  • 6 Slices Firm Bread (Homemade—Recipe No. 012 or French)
  • 1/2 C. Extra Virgin Olive Oil
  • 1/2 C. Grated Parmesan Cheese



    Heat No-Sat-Added Diced Tomatoes, Crushed Tomatoes and Extra Virgin Olive in 5 qt. sauce pan. Add remaining ingredients, stir to combine and simmer for 30 min, stirring often. Serve with Grilled Croutons (recipe no. 020), and garnish with Shredded Parmesan cheese and Parsley Flakes. Serves 6. Enjoy!

    DIRECTIONS (Croutons)

    Slice Bread and cut each slice into 1” - 2” strips. Pour Extra Virgin Olive Oil into small pan or bowl for dipping. Pour Parmesan Cheese into plate, pie pan or baking dish. Preheat skillet or grille to medium-high heat. Quickly dip bread into Olive Oil and place in skillet or on griddle. When bottom side is toasted, turn over and toast other side. When second side is toasted, remove from skillet and dip in Parmesan Cheese for a light coating. If the cheese cakes to the bread, just scrape off the excess. Serve immediately with hot soup or with salads.

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