Learn how to make Tomato and Roasted Red Bell Pepper Soup, one of Rita's recipes to lower cholesterol.

Tomato and Roasted Red Bell Pepper Soup


  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1¾ cups low-sodium chicken broth
  • ½ cup chopped roasted red bell peppers, drained
  • 1 tablespoon dried basil, crumbled
  • 1½ teaspoons dried oregano, crumbled
  • 1/8 teaspoon crushed red pepper flakes
  • 2 teaspoons olive oil
  • ¼ teaspoon sugar
  • ¼ cup snipped parsley


  1. In medium saucepan, stir together tomatoes with liquid, broth, roasted peppers, basil, oregano and red pepper flakes. Bring to a boil over high heat. Reduce heat and simmer, covered, for 10 minutes.
  2. Remove from heat. Stir in oil and sugar. Serve sprinkled with parsley.

Makes 4 servings.