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Soups: ROASTED RED PEPPER SOUP - Thanks Virginia & friends
4 green onions, sliced

4 sprays non-fat "butter" substitute

1 can (28 oz.) diced tomatoes with liquid

2 cups chicken broth or equivalent chicken bouillon cubes/water

2 red, yellow, or orange peppers, roasted (see below)

3/4 tsp. dried basil

1/2 cup evaporated fat-free skim milk

Salt and pepper to taste

Heat oven to 450º. Spray a foil-lined baking sheet with non-stick cooking spray. Dice peppers, place on sheet in a single layer and spray again with nonstick spray. Roast in preheated oven for 10-15 minutes until tender and some pieces are beginning to brown. Remove and set aside.

While peppers are roasting, spray a large saucepan with nonstick cooking spray. Add sliced green onions, spray with non-fat butter substitute, and cook over medium heat, stirring occasionally, until they begin to soften. Stir in tomatoes with liquid, chicken broth, roasted peppers, basil and salt and pepper. Bring to a boil and then reduce heat to simmer, cook 10 minutes, stirring occasionally. Stir in evaporated skim milk, heat thoroughly while stirring constantly. Remove from heat and serve.

Serving size: 1 1/2 cups • Servings per recipe: apprx. 4 • Points value per serving: .5

cblessum on 3/12/2008