This vibrant red soup is accented with chopped fresh basil has a smoky taste from the combination of roasted red bell peppers and roasted tomatoes, Just the right amount of citrus juice added at the end of the cooking process kicks up the flavor.
- 1/2 teaspoon olive oil
- 1/3 cup chopped onion
- 14.5 ounce can no-salt-added fire-roasted diced tomatoes, undrained
- 1/2 cup roasted red bell peppers, drained and chopped
- 1 cup water
1/4 cup chopped fresh basil
- 1 teaspoon fresh lemon juice
- Freshly ground black pepper to taste
- In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until beginning to soften, stirring occasionally. Stir in the tomatoes with the liquid and roasted peppers. Cook for 1 minute.
- Stir in the water. Increase the heat to high, and bring to boil. Reduce the heat and simmer for 20 to 25 minutes, or until the onion is soft, stirring occasionally.
- In a food processor or blender, (vent the blender lid), process the soup in batches until slightly smooth with some chunks remaining. Carefully return the soup to the pan. (You can also use an immersion blender, or handheld blender to process the soup.)
- Stir in the basil, lemon juice and pepper. Increase the heat to medium. Cook the soup for 2 to 3 minutes, or until heated through, stirring occasionally.
Per serving: Calories 37, total fat 0.5 g, saturated fat 0g, cholesterol 0 mg, sodium 29 mg, carbohydrates 7 g, fiber 1 g, sugars 4 g, protein 1 g.
Dietary exchanges: 1 vegetable
– from the book, “The New Heart Association Cookbook”, 9th edition.