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Tomato and Roasted Red Pepper Soup - Healthy Cooking Demo

Baldwin Publishing

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Nutrition Facts

Yield: 6 servings (1 1/2 cups each)

- Calories: 129
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0
- Sodium: 380mg
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Tomato and Roasted Red Pepper Soup

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

The zesty, homemade tomato broth enhances this delicious soup, which can be served hot or cold. Try it alongside a green salad or with a grilled cheese sandwich for a savory light meal.

Ingredients

- 2 pounds Roma (plum) tomatoes, deseeded and quartered
- 4 cloves garlic, minced
- 3 Tbsp olive oil
- Freshly ground black pepper to taste
- 6 red peppers, roasted
- 4 cups low sodium chicken broth
- 1/4 cup chopped fresh basil
- 1/2 Tbsp balsamic vinegar

Preparation

- Preheat oven to 375 degrees. Place quartered tomatoes in a large bowl with garlic, olive oil and freshly ground black pepper. Toss together until tomatoes are completely coated. Spread tomato mixture on a cookie sheet and cover with aluminum foil. Bake for 1 hour. After baking place tomato mixture in a food processor and add roasted red peppers, chicken broth, basil and balsamic vinegar. (You may have to do it in separate batches). Blend until smooth. Season to taste with freshly ground black pepper. Serve either hot or cold.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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