Zesty Tomato Soup
Not your traditional tomato soup, this quick-cooking dish can be a side dish or a light main meal. Try combining it with the Purple Power Bean Wrap for the perfect combo.
1 can (14½ oz) no-salt-added diced tomatoes
1 C jarred roasted red peppers, drained (or substitute fresh roasted red peppers; see Tip*)
1 C fat-free evaporated milk
1 tsp garlic powder
¼ tsp ground black pepper
2 Tbsp fresh basil, rinsed and chopped (or 2 tsp dried)
*Tip: How do I roast a red pepper and take the skin off?
First, place the red pepper on a nonstick baking sheet under a broiler for about 10 minutes or until the skin is blackened. Once the pepper is blackened, place it in a plastic bag or bowl wrapped with plastic, and let it rest for 5 minutes. Scrape off the burnt skin and rinse the pepper under cool water. Then, chop it up according to the recipe instructions.
1. Combine tomatoes and red peppers in a blender or food processor. Puree until smooth.
2. Put tomato mixture in a medium saucepan, and bring to a boil over medium heat.
3. Add evaporated milk, garlic powder, and pepper. Return to a boil, and gently simmer for 5 minutes.
4. Add basil, and serve.
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings
Serving size: 1 C soup
Each serving provides:
|Total Fat||0 g|
|Saturated fat||0 g|
|Total fiber||2 g|
Percent Daily Values are based on a 2,000 calorie diet.
To get more healthy recipes, download Keep the Beat Recipes: Deliciously Healthy Family Meals .
Reprinted with permission from Keep the Beat Recipes: Deliciously Healthy Family Meals. U.S. Department of Health and Human Services. National Heart Lung and Blood Institute. NIH Publication No. 10-7531. Page 61. December 2010.