Tomato and Roasted Red Bell Pepper Soup

Tomato and Roasted Red Bell Pepper Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    14.5-ounce can no-salt-added diced tomatoes, undrained

  • cups fat-free, low-sodium chicken broth

  • ½

    cup chopped roasted red bell peppers, drained if bottled

  • 1

    tablespoon dried basil, crumbled

  • teaspoons dried oregano, crumbled

  • teaspoon crushed red pepper flakes (optional)

  • 2

    teaspoons olive oil (extra-virgin preferred)

  • ¼

    teaspoon sugar

  • teaspoon salt

  • ¼

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


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