Friday, February 24, 2012

Zesty Tomato Soup

Serving Size: 1 cup
Yield: 4 servings

1 can (14.5 ounces) no-salt added diced tomatoes
1 cup roasted red peppers, drained
1 cup evaporated milk, fat-free
1 teaspoon garlic powder
¼ teaspoon ground black pepper
2 tablespoons fresh basil, rinsed and chopped (or 2 teaspoons dried)

1. Combine tomatoes and red peppers in a blender or food processor.
Puree until smooth.
2. Put tomato mixture in a medium sauce pan and bring to a boil over medium heat.
3. Add evaporated milk, garlic powder, and pepper. Return to a boil, reduce heat to low, and gently simmer for 5 minutes.
4. Add basil and serve.

Source: SNAP-Ed Connection

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