ROASTED RED PEPPER AND TOMATO SOUP

Ingredients
1 (28 oz.) can crushed tomatoes
3 cups chicken or vegetable broth
1 cup jarred roasted red peppers
2 cloves garlic, minced
3 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

Directions
In a large saucepan over medium-high heat add crushed tomatoes and broth.  Bring to a simmer; reduce heat if necessary.  Meanwhile, puree red peppers and garlic in a food processor or blender.  Stir pepper puree into tomatoes along with lemon juice, basil, oregano and salt and pepper.  Simmer for an additional 30 minutes before serving.

Let's Dish
Tomato soup and grilled cheese are a staple around here, and more often than not we serve up good old Campbell's.  But this version of tomato soup doesn't take much longer than opening a can, and it's so much better.  We like to top it with croutons and cheese or goldfish crackers.  It's also great with a dollop of sour cream or plain yogurt stirred in.

Who Dished It Up First
This is an original recipe.

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