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Tomato and Roasted Red Bell Pepper Soup

  Tomato-and-Roasted-Red-Bell-Pepper-Soup

Serves 4; 3/4 cup per serving

Ingredients

  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 3/4 cups fat-free, low-sodium chicken broth
  • 1/2 cup chopped roasted red bell peppers, drained if bottled
  • 1 tablespoon dried basil, crumbled
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • 2 teaspoons olive oil (extra-virgin preferred)
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/4 cup chopped fresh parsley

Nutrition Facts

  • Calories                                  57
  • Total Fat                                2.5 g
  • Saturated Fat                        0.5 g
  • Polyunsaturated Fat           0.5 g
  • Monounsaturated Fat        1.5 g
  • Cholesterol                            0 mg
  • Sodium                                   127 mg
  • Carbohydrates                      7 g
  • Fiber                                        1 g
  • Sugars                                     4 g
  • Protein                                    2 g

 

Dietary Exchanges

1 vegetable, 1/2 fat

Preparation

  1. In a medium saucepan, stir together the tomatoes with liquid, broth, roasted peppers, basil, oregano, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 10 minutes. Remove from the heat. Stir in the oil, sugar, and salt. Serve sprinkled with the parsley.

    Cook’s Tip: Adding a small amount of sugar mellows the acidic taste of tomatoes.

© American Heart Association. Look for other delicious recipes like this from our Go Red For Women magazine cookbooks published by Publications International, Ltd. (PIL) at ShopHeart.org.

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