Try this heart-y soup to stay warm this winter!
February is American Heart Month. It’s also been frigid and snowy here in the Pacific Northwest. So we’ve been scouring the web and our cookbooks for our favorite soup recipes, both to honor heart month and to keep warm. We’ve tested and approved this healthy Tomato and Roasted Red Bell Pepper Soup put out by the American Heart Association. It’s quick, easy and has limited ingredients. Try it tonight, you’ll thank us later!
Tomato and Roasted Red Bell Pepper Soup
14.5 oz. canned, no –salt added, diced tomatoes (undrained)
13/4 cups 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)
1/8 tsp. crushed red pepper flakes (optional)
2 tsp. olive oil (extra virgin preferred)
1/4 tsp. sugar
1/8 tsp salt
1/4 cup chopped, fresh parsley
In a medium saucepan, stir together the tomatoes with liquid, broth, roasted peppers, basil, oregano, and red pepper flakes. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 10 minutes. Remove from the heat. Stir in the oil, sugar, and salt. Serve sprinkled with the parsley.
Cooking tip: Adding a small amount of sugar mellows the acidic taste of tomatoes
Tip: Serving size 3/4 cup