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Prevea Health

Tomato and roasted red bell pepper soup

In the midst of the cold winter months, we often crave foods to warm us from within. This low sodium, flavorful soup is a simple recipe that can be made after work or ahead of time. 


  • 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
  • 1/2 tsp. dried oregano
  • 1/8 tsp. crushed red pepper flakes (optional)
  • 2 tsp. extra virgin olive oil
  • 1/4 tsp. sugar
  • 1/8 tsp. salt
  • 1/4 cup chopped, fresh parsley


  1. In medium saucepan, stir together tomatoes with liquid, broth, roasted peppers, basil, oregano and red pepper flakes.
  2. Bring to boil over high heat.
  3. Reduce heat and simmer, covered, for 10 minutes.
  4. Remove from heat. Stir in oil, sugar and salt.
  5. Serve sprinkled with parsley.



Nutritional Value:

Calories: 57
Total Fat: 2.5 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 127 mg
Total Carbohydrate: 3 g
Dietary Fiber: 1 g
Sugars: 4 g
Protein: 2 g

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