Serves 6

Prep time 10 min.

Cook time 20 min.


2 cups College Inn® Garden Vegetable Broth 

1 can (14.5 oz.) Contadina® Diced Tomatoes 

2 tsp. olive oil 

1 large onion , chopped (1-1/2 cups) 

2 cloves garlic , minced 

1 jar (15.5 oz. each) roasted sweet red peppers , drained 

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


1/2 cup half & half

garlic croutons


  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 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. Remove from heat and stir in half & half; DO NOT BOIL. Garnish with basil and croutons, if desired.

Try These Other Delicious Recipes

View All Recipes

Chicken, Spinach, and Red Lentil Soup

Cook Time: 7 min.

View Recipe

French Onion Soup

Cook Time: 1 hr. 10 min.

View Recipe

Pumpkin Soup with Bacon, Apple & Sage

Cook Time: 25 min.

View Recipe

Manhattan Clam Chowder

Cook Time: 25 min.

View Recipe

Chicken Bruschetta Soup

Cook Time: 20 min.

View Recipe

Smokey Wild Rice Turkey Soup

Cook Time: 20 min.

View Recipe

Three Herb Chicken & Rice Soup

Cook Time: 20 min.

View Recipe