Try this vibrant vegetable soup using seasonal vegetables.
For information on women and heart disease, visit Go Red for Women.
Tomato and Roasted Red Bell Pepper Soup
Calories57 Per Serving
Protein2g Per Serving
Fiber1g Per Serving
|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|
|Total Carbohydrate||3 g|
|Dietary Fiber||1 g|
1/2 fat, 1 vegetable
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
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