In a nonstick skillet, heat olive oil over medium-high. 1 small onion (yellow, red or white – it’s up to you), chopped small. Try it today! Add Campbell's Roasted Red Pepper and Tomato Soup, milk, cream, and pepper … 1 garlic clove, minced. 1 tablespoon olive oil. 32 ounces jarred roasted red peppers, drained and cut into a large dice. It’s made with real ingredients like real tomatoes and real roasted red peppers, and with no artificial colours or flavours. Remove the seeds from the peppers and cut into quarters. Salt & pepper to taste. Campbell’s® Condensed Roasted Red Pepper & Tomato soup is an incredibly versatile soup. 1/2 - 3/4 cups vegetable or chicken broth, depending on thick or thin you like it. It’s delicious when eaten on its own and also a great addition to help you make delicious weeknight recipes! This roasted red pepper soup has a rich, thick and creamy consistency that you could eat it at room temperature during the summer months or nice and hot when the weather turns chilly. I never used to be keen on pepper sauces or soups because they always came out overly sweet to me but this red pepper soup has the perfect balance of sweet and tart flavours. Place them on a baking tray and and lightly brush with olive oil. With 3 1/2 servings of veggies per can, this is the perfect secret ingredient to add vegetable goodness to your family meals. Your first Delivery is free. Use it in your next slow cooker or one pot dinner instead of a simmer sauce or broth. Cook the onion and garlic for 3-5 minutes, stirring often, or until lightly browned. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred. 1/4 tsp cayenne pepper. 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