Skip to content past banner and navigation links

Zesty Tomato Soup

Healthier Classics

Not your traditional tomato soup, this quick-cooking dish can be a side or light main meal

Recipe Source: Deliciously Healthy Family Meals
Prep time Cook time Yields Serving Size
10 minutes 15 minutes 4 servings 1 C soup


1 can (14½ oz) no-salt-added diced tomatoes

1 C jarred roasted red peppers, drained (or substitute fresh roasted red peppers; see tip)

1 C fat-free evaporated milk

1 tsp garlic powder

¼ tsp ground black pepper

2 Tbsp fresh basil, rinsed and chopped (or 2 tsp dried)

Photograph of the completed recipe.
calories 94
Total fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 231 mg
Total fiber 2 g
Protein 5 g
Carbohydrates 16 g
Potassium 234 mg
Vitamin A 15%
Vitamin C 15%
Calcium 0%
Iron 2%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Combine tomatoes and red peppers in a blender or food processor. Puree until smooth.

  • 2
    Put tomato mixture in a medium saucepan, and bring to a boil over medium heat.

  • 3
    Add evaporated milk, garlic powder, and pepper. Return to a boil, and gently simmer for 5 minutes.

  • 4
    Add basil, and serve.

  • 5
    Optional step: Serve with whole-wheat croutons sprinkled on top (from Broccoli and Cheese).

Tip: To make roasted red peppers, see cooking instructions in Healthy Eating FAQs. Make extra to use in other Keep the Beat™ recipes.

Chefs in Training Older children can make the recipe themselves.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.