Heart Healthy
Try this vibrant vegetable soup using seasonal vegetables.
For information on women and heart disease, visit Go Red for Women.
Print Recipe
Tomato and Roasted Red Bell Pepper Soup
Try this vibrant vegetable soup using seasonal vegetables.
For information on women and heart disease, visit Go Red for Women.
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Servings:
6
Ingredients
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14.5 oz. tomatoes -
1 3/4 cups chicken broth -
1/2 cup red bell peppers -
1 Tbsp. basil -
1/2 tsp. oregano -
1/8 tsp. crushed red pepper flakes -
2 tsp. olive oil -
1/4 tsp. sugar -
1/8 tsp. salt -
1/4 cup parsley
Directions
Tip: Click on step to mark as complete.
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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.
Cooking Tip: Adding a small amount of sugar mellows the acidic taste of tomatoes.
Tip: Serving size 3/4 cup
Nutrition Facts
Tomato and Roasted Red Bell Pepper Soup
Calories
Protein
FiberNutrition Facts
| Calories | 57 | |
|---|---|---|
| Total Fat | 2.5 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 0 mg | |
| Sodium | 127 mg | |
| Total Carbohydrate | 3 g | |
| Dietary Fiber | 1 g | |
| Sugars | 4 g | |
| Protein | 2 g | |
Dietary Exchanges
1 vegetable, 1/2 fat
-
Servings:
6
Ingredients
-
14.5 oz. tomatoes -
1 3/4 cups chicken broth -
1/2 cup red bell peppers -
1 Tbsp. basil -
1/2 tsp. oregano -
1/8 tsp. crushed red pepper flakes -
2 tsp. olive oil -
1/4 tsp. sugar -
1/8 tsp. salt -
1/4 cup parsley
Directions
Tip: Click on step to mark as complete.
-
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.
Cooking Tip: Adding a small amount of sugar mellows the acidic taste of tomatoes.
Tip: Serving size 3/4 cup