Garden Tomato Soup

Ripe tomatoes, sweet bell pepper, and onion partner perfectly in this fresh vegetable soup. Serve with grilled Swiss cheese sandwiches for a sensational low-sodium meal.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 3 cups chopped, peeled, and seeded tomatoes
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 Tbsp. minced garlic
  • 4 cups low-sodium vegetable broth
  • 2 Tbsp. no-salt-added tomato paste
  • ⅛ tsp. freshly ground black pepper
  • 1 Tbsp. chopped fresh basil
  • 1 tsp. chopped fresh oregano
  • ½ tsp. chopped fresh thyme


  • Heat the oil in a stockpot over medium heat. Add the tomatoes, onion, bell pepper, and garlic and cook, stirring, for 10 minutes.
  • Add broth, tomato paste, and black pepper and stir to combine. Raise heat to high and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 10 minutes.
  • Remove from heat and purée using a blender or food processor. Serve immediately, garnished with herbs.