Red Pepper and Tomato Soup
- 1 of 3 Combine drained peppers and diced tomatoes in a blender. Puree until smooth.
- 2 of 3 Heat oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat just to simmering, about 8 minutes. Remove from heat and whisk in heavy cream. Return to stove and heat through. Ladle soup into bowls; top each with a few croutons.
- 3 of 3
Servings Per Recipe: 6
Per Serving: 10 g sat. fat, 1 g fiber, 694 mg sodium, 5 g pro., 236 kcal cal., 17 g Fat, total, 17 g carb., 54 mg chol.