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Tomato and Roasted Red Bell Pepper Soup

If you’re looking for a heart-healthy dish, try out this tomato and roasted red bell pepper soup! Not only are red bell peppers delicious, but they are also cholesterol-lowering with lots of vitamins A and C. 

14.5 oz. canned, no-salt-added, diced tomatoes (undrained) 

13/4 cup 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 (crumbled) 

Pinch crushed red pepper flakes (optional) 

2 tsp. olive oil (extra virgin preferred) 

1/4 tsp. sugar 

Pinch salt 

1/4 cup chopped, fresh parsley

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