Servings: 4 Prep 15 mins Total Time 15 mins
- 1 12 ounce jar roasted red sweet peppers packed in water
- 1 clove garlic
- 1 cup low-sodium chicken broth
- 3 tablespoons tomato paste
- 1 tablespoon fresh basil
- 1 teaspoon honey
- Salt and pepper
1. Puree roasted red sweet peppers (drain it first) with a garlic clove. Heat puree, low-sodium chicken broth, and tomato paste on medium until warm, about 5 minutes. Stir in fresh basil, a smidge of honey, salt, and pepper.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 33, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 7, Monounsaturated fat (g): , Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 2, sugar (g): 2, pro. (g): 1, vit. A (IU): 223, vit. C (mg): 156, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 2, Cobalamin (Vit. B12) (µg): , sodium (mg): 189, Potassium (mg): 251, calcium (mg): 7, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.