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
For information on women and heart disease, visit Go Red for Women.
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Prep Time
10 min
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Cook Time
10 min
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Total Time
20 min
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Servings
6
Ingredients
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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
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
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
-
Prep Time
10 min
-
Cook Time
10 min
-
Total Time
20 min
-
Servings
6
Ingredients
-
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
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
American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.
Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.
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