Zesty Tomato Soup
- 1 can (14½ oz) no-salt-added diced tomatoes
- 1 cup jarred roasted red peppers, drained
- 1 cup fat-free evaporated milk
- 1 tsp garlic powder
- ¼ tsp ground black pepper
- 2 tbsp fresh basil, rinsed and chopped (or 2 tsp dried)
Combine tomatoes and red peppers in a blender or food processor. Puree until smooth.
Put tomato mixture in a medium saucepan, and bring to a boil over medium heat.
Add evaporated milk, garlic powder, and pepper. Return to a boil, and gently simmer for 5 minutes.
Add basil, and serve.
Optional step: Serve with whole-wheat croutons sprinkled on top
—Source: U.S. Dept. of Health and Human Services
Good Neighbor Pharmacy Health Connection, September 2014
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