Here is one of my secret diet weapons! Skinny Tomato and Roasted Red Pepper Soup. Coming in at only 30 calories a cup. (That is exactly a cup in the photo by the way). It’s hearty and healthy and great with a half a turkey sammie for lunch.
In under 30 minutes you can have a big batch of this delicious low calorie soup that will feed that hungry lunch demon all week long!
Make a double batch if you can, it freezes really well. Meal prep in small containers and make that boring sammie you been eating go boom!
How to make Skinny Tomato and Roasted Red Pepper Soup!
Saute’ up some onions and garlic. Pretty basic!
Add a couple large cans of tomatoes. You can use whole, chopped or even crushed. Drain a couple jars of roasted red peppers and chop them up. Toss them in with some chicken stock.
Now the fun part…power tools! I use an immersion blender. (it’s 20 years old BTW. Must have been the first immersion blender the cave men used. Still works like a champ!). Feel pretty good about recommending this brand !
You can also use a blender or food processor. But if you have no gadgets that blend..we still got ya covered. You can just mash it up with a tomato masher and leave it chunky. I love chunky! And Skinny! I love Chunky and Skinny…there I said it. I am a lover of it all!
So there you have it folks. Skinny Tomato and Roasted Red Pepper soup. I feel skinner…do I look skinnier?
We have have a plethora of healthy soups and you can see them all HERE!
Two of our favorites are 30 Minute Minestrone with Sausage and Chorizo and White Bean Soup.
To Soup that makes you skinny!
What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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Skinny Tomato and Roasted Red Pepper Soup!
- 1 tablespoon olive oil
- 1 onion - chopped
- 2 cloves garlic - chopped
- 2 12 oz jars roasted red peppers - drained
- 2 28 oz cans tomatoes - whole or chopped
- 2 teaspoons granulated sugar
- 1 1/2 cups chicken broth
- 1/4 teaspoon red chili flakes - adjust to your taste
- In large soup pot or dutch oven add olive oil, and onion Heat to medium and sauté until onions are translucent and soft. Add garlic and sauté another 2 minutes.
- Add drained peppers, canned tomatoes and sugar. Simmer 10 minutes and season with salt and pepper. ( Taste after every pinch. Canned tomatoes can be salty.)
- Add 1 cup chicken stock and red chili flakes if desired- heat to a simmer. Reduce heat to low.
- Puree the soup until smooth using an immersion type blender or transfer to a regular blender or food processor (you will have to do that in a couple batches). Re-heat soup. Add more broth if desired. Check for seasoning and adjust. Serve with fresh basil garnish.
- NOTE: This is also good with a little cream. Before blending, add 1/3 cup whole cream for a smoother texture. Adjust your calorie count accordingly.
- When purchasing your tomatoes, you can use whole or chopped. You can also used crushed or puree and forgo the blending portion of the recipe.
- Careful with seasoning as canned tomatoes can be rather salty. Add just a pinch at a time.
- Freeze in large freezer bags or individual containers for great meal prep.
- Add a spoonful of cream over the top for some additional creaminess.
- A sprinkle of parmesan would be great too!
Candace Fermoil says
Just made Wavo Ranchero’s using this yumminess for brunch! was pleased to see that my thin corn chips only had 30 calls for 1oz…. kept my cal to 200! I doubled my soup batch so will be making the same brunch again too! I really enjoyed the soup but would love to cut a bit back on the ascitic taste – have you ever added baking soda to do so? I wouldn’t want to ruin my pot of soup… is there any other ideas without adding calories 🙂
Kathi & Rachel says
Hi Candace! You are a hoot… Wavo Ranchero’s! We will be calling it that from now on! The soup is acidic because of the tomatoes, which are very acidic. I have never heard of adding baking soda…it would add big salty flavor if you did. Thanks for the note…so glad you liked it!
I used the leftovers of this awesome soup to make a new dinner. I sauteed sliced baby Portobello mushrooms with 1 pound of sweet Italian sausage. I then mixed everything with 1 pound of fettuccine noodles and topped with feta cheese. It was delicious! Thanks for creating a versatile and yummy soup! Both recipes were super easy!
Grace Strauser says
Looking to recreate this recipe in my own kitchen! I just had a few questions, do you know how much this recipe yields?! It doesn’t say on the recipe! Please let me know! I can’t wait to try it out!!
My favorite red pepper soup!
Hi Kathi! I just made this. (Yes it is 81 degrees). Really good and guess what? It is zero WW Smart Points!
Kathi @ LaughingSpatula.com says
Hi Jamie! So nice to hear from you! Ya, this soup has amazing flavors…I need to make a batch. I need to rejoin WW too…love that program!
Making this today! Glad I came.across your blog. You guys sound a lot like my honey and me.
Robin Cecil says
Just made this, and it’s amazing! Love eating healthy, so this fits among my recipes very nicely. Thanks! Made it for dinner with a spinach and egg salad.
Great recipe! A little too spicy for me, but perfect for my husband. Super quick.
Kathi Kirk says
Cut back or omit the chili flakes….I added a note to the recipe. Thanks for the note!!
Cindy Harty says
Made this Saturday … Oh my! Totally delish with grilled cheese on sour dough!
Coming to Seattle next week to see Anne-Lauren Mc. Hope I catch you at Starbucks and check out your weight loss success!
Kathi Kirk says
Hi Cindy! Nice to hear from you! Sorry to say I won’t be in the office next week and I’ll miss you….booo!!
Have a nice visit with your sweet daughter!
You sound so much like me!! Except I bet I have a few more years on me than you, the older we get, the harder it is to get that fat off. But I am trying….I’m down 10 pounds since last October so congratulation to both of us. This soup will be a great addition to my plan as well…and I love tomato soup, especially with a grilled cheese but I am skipping the grilled cheese (maybe)….:)
Kathi Kirk says
I’ll bet we are closer in age than you think. I have a 24 year old daughter and I started late. 55. Double Nickels and proud of it! I’m making a batch of the soup today – it is my go to lunch these days!
Katie (The Muffin Myth) says
Congrats on your weight loss! I dropped about 40lbs around 15 years ago through slow and steady work, so I know what a huge accomplishment it is! It’s mostly stayed off over the years, creeped up a bit more as the years have gone by (turns out it’s not as easy to keep it off at 35 as it was at 25!) but moderation and addressing those lifestyle factors is the key! Also, glad to hear you’re on the mend post surgery. My mother has had 4 spinal fusions to repair a degenerating spine, so I’ve seen first hand the pain and hard work required after that surgery. Be well! And lastly, this soup! It’s really lovely, and great to have an arsenal of healthy, light, and easy meals heading into this holiday season. I especially like that it starts with canned tomatoes because there’s nary a fresh tomato to be had round these parts at this time of year (well, there is, but they come from far away). Thanks for the recipe!
Kathi Kirk says
Thank you for your lovely note Katie! I took a peek at your blog and it’s packed full of vegetarian dishes that look fantastic! Hard to believe you were ever over weight you look so trim and healthy. The one thing I didn’t mention in my blog but wish I would have, is the effort I’ve put into listening to my body. That’s been a huge awakening for me. I was eating out of habit, and not what my body needed. It’s really help me make big changes easily. Surgery recovery seems to be going on and on…I’m totally frustrated but when I hear about folks coming out better on the other side it gives me the strength to make it one more day!
Thank you for your note,
Natalie @ Tastes Lovely says
Congrats on your weight lost! Hell ya! This tomato soup sounds delicious. And love that it’s only 80 calories. Already dreading all the heavy food that will be coming up during the holidays. Beautiful picture!