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Zesty Tomato Soup

Recipe courtesy of the USDA's

Serving Size
Serves 4 (1 cup)


  • 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.
  2. Puree until smooth.
  3. Put tomato mixture in a medium sauce pan and bring to a boil over medium heat.
  4. Add evaporated milk, garlic powder, and pepper. Return to a boil, reduce heat to low, and gently simmer for 5 minutes.
  5. Add basil and serve.

See other recipes in this series: