SIX-MINUTE ROASTED TOMATO BASIL SOUP
2 tbsp olive oil 1/2 small onion, diced 1/2 tsp minced garlic3 cans diced tomato (15 oz)1 1/2 cup chicken broth1 jar (7 oz) roasted red peppers, drained and diced10 large, fresh, basil leaves, chopped 1/2 tsp salt1 1/2 cup fat-free half and half
Saute diced onion and garlic in olive oil for one minute. Add remaining ingredients except the cream. Bring to a boil. Reduce heat to low then simmer for 3 minutes. Puree soup with immersion blender to desired consistency. Adjust flavor with salt and pepper. Add half-and-half, stir and serve hot.
Serves 4-5150 Calories5 grams of fat