Skinny Tomato and Roasted Red Pepper Soup

Directions

1. 1
   In large soup pot or dutch oven add olive oil, and onion
2. 2
   Heat to medium and sauté until onions are translucent and soft.
3. 3
   Add garlic and sauté another 2 minutes.
4. 4
   Add drained peppers, canned tomatoes and sugar. Simmer 10 minutes and season with salt and pepper. ( Taste after every pinch. Canned tomatoes can be salty.)
5. 5
   Add 1 cup chicken stock and red chili flakes if desired- heat to a simmer. Reduce heat to low.Puree the soup until smooth using an immersion type blender or transfer to a regular blender or food processor (you will have to do that in a couple batches). Re-heat soup.
6. 6
   Add more broth if desired. Check for seasoning and adjust.
7. 7
   Serve with fresh basil garnish.NOTE: This is also good with a little cream. Before blending, add 1/3 cup whole cream for a smoother texture. Adjust your calorie count accordingly.Recipe Notes
8. 8
   Tips to make this Skinny Tomato and Roasted Red Pepper Soup:When purchasing your tomatoes, you can use whole or chopped. You can also used crushed or puree and forgo the blending portion of the recipe.Careful with seasoning as canned tomatoes can be rather salty.
9. 9
   Add just a pinch at a time.Freeze in large freezer bags or individual containers for great meal prep.
10. 10
    Add a spoonful of cream over the top for some additional creaminess.A sprinkle of parmesan would be great too!