Low Fat Creamy Tomato and Roasted Red Pepper Soup
Warm up with a bowl of **Low Fat Creamy Tomato and Roasted Red Pepper Soup**, a comforting and wholesome recipe that’s bursting with flavor while being light on calories. This velvety soup is crafted with a vibrant blend of oven-roasted fresh tomatoes, sweet roasted red peppers, and aromatic garlic and onions, all simmered in a fragrant vegetable broth infused with basil and oregano. To achieve its creamy texture without the added fat, a touch of low-fat milk is stirred in, making it a guilt-free indulgence. Perfect for cozy dinners or meal prep, this soup is ready in just 45 minutes and is easy to make with simple pantry staples. Serve it hot with a fresh basil garnish or your favorite crusty bread for a nourishing, flavorful meal. **Keywords**: low-fat soup, creamy tomato soup, roasted red pepper, healthy comfort food, easy weeknight dinners.
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Recipe Information
Ingredients
- 6 medium fresh tomatoes
- 2 large roasted red peppers
- 1 medium onion
- 3 cloves garlic
- 4 cups vegetable broth
- 1 cup low-fat milk
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the tomatoes in half and place them cut side up on a baking tray. Drizzle with a small amount of olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes.
While the tomatoes are roasting, heat the tablespoon of olive oil in a large pot over medium heat.
Chop the onion and garlic. Add them to the pot and sauté until the onion becomes translucent, about 5 minutes.
Chop the roasted red peppers into strips and add them to the pot.
When the tomatoes are done roasting, add them to the pot along with their juices.
Pour in the vegetable broth. Stir in the dried basil, dried oregano, sugar, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
Using an immersion blender, or transferring the soup in batches to a blender, puree the mixture until smooth.
Return the soup to the pot and stir in the low-fat milk. Heat the soup gently until it is warmed through, but do not let it boil.
Adjust seasoning to taste if necessary before serving.
Serve the soup hot, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 55.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 611 mg | 47% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4115 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
