Name: Zesty Tomato Soup
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 1 can (14½ oz) no-salt-added diced tomatoes; 1 cup jarred roasted red peppers, drained (or substitute fresh roasted red peppers; see tip); 1 cup fat-free evaporated milk; 1 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 2 tablespoons fresh basil, rinsed and chopped (or 2 tsp dried)

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Zesty Tomato Soup

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

15 minutes

Servings

Ingredients

1 can (14½ oz) no-salt-added diced tomatoes
1 cup jarred roasted red peppers, drained (or substitute fresh roasted red peppers; see tip)
1 cup fat-free evaporated milk
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 tablespoons fresh basil, rinsed and chopped (or 2 tsp dried)

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

15 minutes

Servings

Ingredients

1 can (14½ oz) no-salt-added diced tomatoes
1 cup jarred roasted red peppers, drained (or substitute fresh roasted red peppers; see tip)
1 cup fat-free evaporated milk
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 tablespoons fresh basil, rinsed and chopped (or 2 tsp dried)

Instructions

Combine tomatoes and red peppers in a blender or food processor. Puree until smooth.
Put tomato mixture in a medium saucepan, and bring to a boil over medium heat.
Add evaporated milk, garlic powder, and pepper. Return to a boil, and gently simmer for 5 minutes.
Add basil, and serve.
Optional step: Serve with whole-wheat croutons sprinkled on top (from Broccoli and Cheese).

Recipe Notes

Tip: To make roasted red peppers, see cooking instructions in Healthy Eating FAQs. Make extra to use in other Keep the Beat™ recipes.

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