Sunday, March 14, 2010

Tomato and Roasted Red Bell Pepper Soup

I served this soup at a lunch with my mom and grandma, it was a big hit, with lots of flavor and very few calories.

Serves 4

1 14.5 oz can no salt added diced tomatoes, undrained
1 3/4 cup fat free, low sodium chicken broth
1/2 cup roasted red bell peppers, drained if bottled  (to make, roast bell peppers under broiler until skin starts to black, peel  and chop)
1 tbs dried basil
1 1/2 tsp dried oregano
1/8 tsp crushed red pepper flakes
2 tsp olive oil
1/4 tsp sugar
1/8 tsp salt

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

Nutrients per serving:
Calories, 57, Fat 2.5g, Saturated fat, 0.5g,  Trans fat 0.0 g, Polyunsaturated fat 0.5 g, monounsaturated fat 1.5g, cholesterol 0mg, sodium 127 mg, carbohydrates 7 g, fiber 1g, Sugars 4g, Protein 2g.

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