Fire-Roasted Tomato Vegetable Soup
Minutes Prep Time: 35
Minutes Total Time: 45
Servings: 6
Difficulty: easy
Minutes Prep Time: 35
Minutes Total Time: 45
Servings: 6
Difficulty: easy
2 tablespoons canola oil
2 cups chopped zucchini
1-1/2 cups chopped carrots
1 cup chopped yellow onion
1-1/2 teaspoons smoked paprika
1/4 teaspoon ground red pepper
1 cup Birds Eye® Sweet Kernel Corn
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
2 cups Hunt's® Tomato Sauce
2-1/2 cups water
1/2 cup shredded Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 119 mg | 12% |
Carbohydrate | 20 g | 7% |
Cholesterol | 5 mg | 2% |
Total Fat | 7 g | 11% |
Iron | 1 mg | 7% |
Calories | 159 kcal | 8% |
Sodium | 837 mg | 35% |
Protein | 5 g | 11% |
Saturated Fat | 2 g | 8% |
Sugars | 8 g | 1% |
Vitamin C | 15 mg | 25% |
Heat oil in large saucepan or Dutch oven over medium-high heat. Add zucchini, carrots and onion; cook 10 minutes or until vegetables are tender, stirring occasionally.
Add paprika and red pepper; cook 1 minute more or until fragrant, stirring constantly. Add corn, undrained tomatoes, tomato sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes for flavors to blend.
Ladle soup into bowls; sprinkle with cheese.
Smoked paprika not available? Chili powder may be substituted for the smoked (Spanish) paprika. Chili powder flavors the soup without adding the smokiness that comes from smoked paprika. For a little less 'heat', reduce the ground red pepper to 1/8 teaspoon.
Fire-Roasted Tomato Vegetable Soup