Tomato and Roasted Red Bell Pepper Soup

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.

Nutrition Facts

Tomato and Roasted Red Bell Pepper Soup


57 Per Serving


2g Per Serving


1g Per Serving
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
1/2 fat, 1 vegetable


Servings  6  

  • 14.5 oz. canned, 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 Tbsp. dried basil (crumbled)
  • 1/2 tsp. dried oregano (crumbled)
  • 1/8 tsp. crushed red pepper flakes (optional)
  • 2 tsp. olive oil (extra virgin preferred)
  • 1/4 tsp. sugar
  • 1/8 tsp. salt
  • 1/4 cup chopped, fresh parsley


Tip: Click on step to mark as complete.

  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.

Cooking Tip: Adding a small amount of sugar mellows the acidic taste of tomatoes.

Tip: Serving size 3/4 cup