Try this vibrant vegetable soup using seasonal vegetables.

Tomato and Roasted Red Bell Pepper Soup

Ingredients
  • 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 (crumbed)
  • 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
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.

View more heart healthy recipes on the American Heart Association website.

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