Tomato and Roasted Red Bell Pepper Soup

Photo by Bennie S.
Adapted from goredforwomen.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from goredforwomen.org

Ingredients

  • 1

    14.5-ounce can 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

    tablespoon dried basil, crumbled

  • 1 1/2

    teaspoons dried oregano, crumbled

  • 1/8

    teaspoon crushed red pepper flakes (optional)

  • 2

    teaspoons olive oil (extra-virgin preferred)

  • 1/4

    teaspoon sugar

  • 1/8

    teaspoon salt

  • 1/4

    cup chopped fresh parsley

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: