Prep time 10 min.

Cook time 15 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


Drizzle of olive oil

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 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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