This Low Calorie Tomato Red Pepper Soup is vegan, healthy, and just 38 calories per cup! I make this healthy soup from fresh tomatoes, and fresh bell peppers. Making this tomato soup extra healthy and delicious.
Ingredients You’ll Need:
- Olive oil spray
- 6 Roma tomatoes
- 2 red bell peppers
- 1 yellow onion
- 3 garlic cloves
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup tomato paste
- 2 cups reduced-sodium vegetable broth
- 1 tablespoon fresh basil
Low Calorie Tomato Red Pepper Soup
Skip Ahead:
Healthy Tomato Red Pepper Soup Meal Prep and Storage
Meal Prep – Cook the soup and then allow to cool completely. Scoop single servings into individual containers, or family sized servings into gallon freezer bags (or jars/containers with lids).
Frozen Soup – Be sure any container is only filled 2/3 full as the soup will expand in the freezer. Store for up to a month in the freezer. If freezing gallon bags, lay flat to freeze to save storage room.
Refrigerated Soup – Will hold in the refrigerator for 4 days.
Reheating – Add to a medium or large sauce pot, heat frozen for 30 minutes on low, or defrosted soup for 5-10 minutes over medium-low heat.
Low Calorie Tomato Red Pepper Soup Recipe
More Low Calorie Slow Cooker Soups:
Low Calorie Tomato Red Pepper Soup
Ingredients
- Olive oil spray
- 6 Roma tomatoes halved with seeds removed
- 2 red bell peppers halved and seeds removed
- 1 yellow onion quartered
- 3 garlic cloves
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup tomato paste
- 2 cups reduced-sodium vegetable broth
- 1 tablespoon fresh basil
Serve With:
- Low Calorie Grilled Cheese Sandwiches (Just 238 Calories)
- Low Calorie Garlic Knots (Just 33 Calories)
- Low Calorie High Protein Caprese Pasta Salad (Just 106 Calories)
- Low Calorie Caesar Salad (Just 146 Calories)
Instructions
Slow Cooker Instructions:
- Preheat oven to 350 degrees and spray a rimmed baking sheet with olive oil.
- Place all vegetables and garlic on the prepared baking sheet. Spray with olive oil, and sprinkle with salt and pepper.
- Roast in the oven until lightly charred, about 45 minutes.
- Move the vegetables to the slow cooker. Add in the tomato paste, and vegetable broth. Mix well.
- Cook on LOW for 6 hours or HIGH for 3 hours.
- Add the basil, and then use an immersion blender to blend until smooth. NOTE: Alternatively, you can let the soup cool, then move to a countertop blender (vent to avoid pressure building) and blend well. Then add back to the slow cooker to reheat.
- Serve hot. Or move to lunch soup containers and reheat at work tomorrow.
Stovetop Instructions:
- Preheat oven to 350 degrees and spray a rimmed baking sheet with olive oil.
- Place all vegetables and garlic on the prepared baking sheet. Spray with olive oil, and sprinkle with salt and pepper.
- Roast in the oven until lightly charred, about 45 minutes.
- Move the vegetables to a pot. Add in the tomato paste, and vegetable broth. Mix well.
- Cook for 3 hours on low heat, mixing every 30-45 minutes.
- Add the basil, and then use an immersion blender to blend until smooth. NOTE: Alternatively, you can let the soup cool, then move to a countertop blender (vent to avoid pressure building) and blend well. Then add back to the slow cooker to reheat.
- Serve hot. Or move to lunch soup containers and reheat at work tomorrow.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Tomato Bell Pepper Soup
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
Share this Healthy Red Bell Pepper Tomato Soup:
Article History:
- Originally written and published October 15, 2021 by Audrey Johns
- Updated on September 11, 2023 by Audrey Johns
- Updated on November 8, 2023 by Audrey Johns