Prep time 10 minutes

Cook time 15 minutes


2 tsp. olive oil

1 large onion, chopped (1 1/2 cups)

2 cloves garlic, minced

2 cans (14.5 oz. each) Contadina® Diced Tomatoes, not drained

1 jar (16 oz.) roasted red bell peppers, drained

2 Tbsp. chopped fresh basil or 1 tsp. dried basil

2 cups College Inn® Garden Vegetable Broth

Chopped fresh basil, optional

Garlic croutons, optional


  1. Heat oil in a large saucepan over medium heat; cook onion 3 minutes or until softened. Add garlic and cook 1 minute, stirring frequently.

  2. Combine tomatoes, peppers, onion mixture and 2 Tbsp. basil in a blender or food processor; blend until smooth.

  3. Return mixture to saucepan and add broth; heat over medium heat just until boiling.  Reduce heat to medium-low and simmer 5 minutes. To serve, garnish with remaining basil, croutons and olive oil, if desired.

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