A bowl filled with vibrant tomato soup.


  • 2 Tablespoons Extra Virgin Olive Oil, divided
  • 1 Yellow Onion, coursely chopped
  • 2 Garlic Cloves, minced
  • 2 Tablespoons Fresh Basil, chopped
  • 2 Tablespoons Thyme Leaves
  • 2 Jars of Roasted Bell Peppers
  • 1 28-ounce Can Whole Peeled Tomatoes
  • 2 Cups Chicken or Vegetable Stock
  • Optional garnishes:
    • Crème Fraîche
    • Sprigs of Thyme
    • Basil Leaves


  1. In a large saucepan, heat the olive oil on medium heat. Add the onion and sauté until translucent.

  2. Then, add the garlic, basil, and thyme and cook for about 2 more minutes. Stir in the red peppers and tomatoes, with their juices, and simmer for an additional 2 minutes. Then, add the stock and simmer for an additional 5-10 minutes.

  3. In batches, carefully transfer the contents of the saucepan to the bowl or a food processor. Purée the mixture. Return the puréed mixture to the saucepan to reheat.

  4. When serving, garnish with crème fraîche, thyme, and basil as desired. Consider the addition of H-E-B’s 100% Whole Grain Select Ingredient Fresh Bread.

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