Roasted Red Pepper and Tomato Soup Recipe

Pepper_Tomato_Soup

Both red peppers and tomatoes are well known for improving skin health. Red peppers are very rich in vitamin C — which is associated with better skin-aging appearance. Tomatoes are a rich source of lycopene, a skin healthy antioxidant that becomes concentrated and even more  powerful with cooking. A study conducted by the Department of Dermatology at the Mount Sinai School of Medicine, examined topically-applied lycopene’s ability to defend against the harmful effects of UVB radiation. It was found that topical application of lycopene suppressed the typical UVB-induced activity of an enzyme called ornithine decarboxylase and it was able to offer significant protection to the cellular DNA.

Ingredients

  • 2 (10 ounce) cans condensed tomato soup
  • 1 1/2 cups water
  • 1 cup tomato juice (such as Mott’s®)
  • 1/3 cup minced chives
  • 1/4 teaspoon garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 cup diced tomatoes
  • 1/2 cup diced roasted red bell pepper
  • 1/4 pinch cayenne pepper (optional)

Directions

  • Pour the tomato soup and the water in a large sauce pot.
  • Simmer, stirring occasionally, for 5 minutes.
  • Add the tomato juice, garlic, cayenne, rosemary, thyme, oregano, chives, basil, and paprika.
  • Simmer soup for 20 minutes, stirring occasionally.
  • Add in the diced tomatoes and red peppers.
  • Simmer until peppers are soft, about 10 minutes.

Nutritional Information

Serves: 4; Serving Size: 1 serving; Per serving: Calories: 126; Calories from Fat: 20; Total Fat: 2.5 g; Saturated Fat: 0.6 g; Protein: 3.7 g; Total Carbohydrates: 24.9 g; Dietary Fiber: 2.3 g; Cholesterol: 0 mg; Sodium: 996 mg; Sugars: 13.7 g; Vitamin A – IU: 2244; Vitamin C: 117 mg;  Calcium: 59 mg; Iron: 4 mg; Potassium: 589 mg; Thiamin: < 1 mg;  Niacin Equivalents: 3 mg; Vitamin B6: < 1 mg; Magnesium: 30 mg;  Folate: 45 mcg.

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