HABIT 29

Ingredients

• 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)

Preparation

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

Recipe Source: http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/tomato-soup.htm