Ingredients

1 12 ounce jar roasted red peppers in brine, drained

1 14 1/2ounce can diced tomatoes

1 tablespoon olive oil

1 28 ounce can tomato puree

1 cup low-sodium and fat-free chicken broth

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup heavy cream

croutons, for serving

Preparation

  1. Combine drained peppers and diced tomatoes in a blender. Puree until smooth.
  2. 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.