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Zesty Tomato Soup

Zesty tomato soup topped with croutons in a bowl

Download recipes cards: 4" x 6"pdf document icon (344 KB) | 8.5" x 11"pdf document icon (389 KB)


  • 1 14½-ounce can no-salt added diced tomatoes
  • 1 cup jarred roasted red peppers, drained (or substitute fresh roasted red peppers)
  • 1 cup fat-free evaporated milk
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fresh basil, rinsed and chopped (or 2 teaspoons dried)
  • 1 slice whole-wheat bread, toasted and diced (for croutons)


  1. Combine tomatoes and red peppers in a blender or food processor. Purée 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.
  5. Optional step: Toast and dice one slice whole-wheat bread for the croutons.

Yield: 4 servings
Serving Size: 1 cup soup
Calories 94
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 231 mg
Total Fiber 2 g
Protein 5 g
Carbohydrates 16 g
Potassium 234 mg

Recipe Source: Keep the Beat™ Recipes: Deliciously Healthy Family Mealspdf document icon
(8.7 MB)

Last Updated: May 17, 2013