Tomato and Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp olive oil1 medium onion, chopped1 large sweet red pepper, cored, seeded and chopped2 cloves garlic, chopped3 cans (14.5 oz each) no-salt-added whole tomatoes2 cups fat-free chicken broth1/4 cup tomato paste1 tbsp sugar1/4 tsp dried basil1/4 tsp dried oregano1/4 tsp black pepper
1. Heat olive oil in a large nonstick pot over medium heat. Add onion, sweet red pepper, and garlic. Cook for 5 minutes until softenend.
2. Add tomatoes, broth, tomato paste, sugar, basil, oregano and pepper. Break up tomatoes with a spoon. Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes.
3. Working in batches, puree tomato mixture in blender until smooth. (Be careful, hot mixture can build up pressure in the blender!)
4. Return to pot and simmer for 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ERMOTH.
2. Add tomatoes, broth, tomato paste, sugar, basil, oregano and pepper. Break up tomatoes with a spoon. Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes.
3. Working in batches, puree tomato mixture in blender until smooth. (Be careful, hot mixture can build up pressure in the blender!)
4. Return to pot and simmer for 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ERMOTH.
Nutritional Info Amount Per Serving
- Calories: 117.5
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 406.5 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5.0 g
- Protein: 4.5 g
Member Reviews
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MAINEROCKS
I will definitely make this again. I love tomato soup and I love this recipe as a great way to have it without all the sodium that usuallly accompanies it! I used 14.5 can of broth instead of 2c, and used the whole 6oz can of paste. I also went much heavier on the basil & oregano for added flavor. - 5/21/08