1. In a soup pot, heat over medium-high:

1 (32-oz) carton Pacific Natural Foods roasted red pepper and tomato soup

1 (14.5-oz) can diced tomatoes with juice

2. Meanwhile, in large skillet heat 1 Tbsp olive oil over medium-high heat. Sauté just until tender crisp (about 3-4 minutes):

1 red bell pepper, diced in small cubes

1 small yellow onion, diced

6-7 mushrooms, sliced

2 cloves garlic, minced

3. Add sautéed vegetables to soup pot and heat through.

4. Just before serving, stir in:

1 fresh tomato, diced in small pieces

2 green onions, sliced