Pacific Foods Organic Creamy Roasted Red Pepper & Tomato Soup, 32oz
From the manufacturer
About Pacific Foods
We believe you have right to know what’s in your food. Our foods are free of GMOs, sourced locally whenever possible, and every ingredient has a purpose.
Pacific Foods Organic Roasted Red Pepper & Tomato Soup
Nothing says comfort quite like a bowl of creamy Roasted Red Pepper & Tomato Soup. Fresh organic milk from local dairies complements the tangy sweetness of organic tomatoes. Grab your spoon and enjoy.
Grown in the sun and harvested at peak flavor, our favorite red peppers are slow roasted to bring out their natural sweetness. Vine-ripened tomatoes, organic milk, and a warm blend of spices round out the flavor for a soup that tastes like summer.
- *USDA Organic
- Simple Ingredients
- Creamy and satisfying
- A little zestier than traditional tomato
- Flavors your whole family will love
Dinner in a Hurry?
Serving up a bowl of delicious Organic Tomato soup with a grilled cheese sandwich, for a meal that is sure to satisfy.
Non-BPA packaging store easily in your pantry. Convenient re-sealable, twist open cap lets you easily store any remaining portion in your refrigerator for up to 7 days after opening.
Tomato Soup is also an easy way to cook up many other simple weeknight dinners. Try using our Organic Roasted Red Pepper & Tomato- Light in Sodium as a base for casseroles or stews.
*USDA Organic since 9/1/1995; Cert: Z-35009-2208; Issued 5/18/2018.
Flavorful, Quick-Prep and Easy Clean-Up Dinner:
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Servings: 5
Ingredients:
1 lb. boneless skinless chicken breasts.
16 oz. Pacific Foods Light Sodium Organic Roasted Red Pepper & Tomato Soup.
1 clove garlic minced.
1/2 medium red onion, finely diced.
1/2 cup basil cut into 1/2 inch pieces.
1/4 cup olive oil.
1 1/2 cups assorted baby tomatoes, cut in half.
Salt and pepper, to taste.
One-Skillet Roasted Red Pepper Chicken
Instructions:
1. Using a cast iron skillet, sauté olive oil, garlic, and onion for 5 minutes on medium heat.
2. Sprinkle salt and pepper on each side of all chicken breasts, in the same skillet, pan fry each side for 7-10 minutes until cooked all the way through and browning. While the chicken is cooking, stir onions and garlic every few minutes so they caramelize without burning.
3. Add Light Sodium Organic Roasted Red Pepper & Tomato Soup and halved tomatoes to the skillet and cook for an additional 5 minutes.
4. Remove from heat and add basil right before serving
