Tomato and Red Pepper Soup

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tomato and Red Pepper Soup calories by ingredient

Number of Servings: 4


    1 tsp olive oil
    1 medium onion, chopped
    1 large sweet red pepper, cored, seeded and chopped
    2 cloves garlic, chopped
    3 cans (14.5 oz each) no-salt-added whole tomatoes
    2 cups fat-free chicken broth
    1/4 cup tomato paste
    1 tbsp sugar
    1/4 tsp dried basil
    1/4 tsp dried oregano
    1/4 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.

Member Ratings For This Recipe

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    Very Good
    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