Red Bell Pepper Soup

You know how I LOVE to use bell peppers in my veggie saute's, crustless quiches, frittatas, as a crunchy bowl to hold tuna or chicken salad, cut into strips in meat roll ups and of course simply to munch on. Trim extra fat from your diet with heart-healthy ingredients that will still tickle your taste buds from this delicious soup I LOVE from Dr. Oz! Bell peppers help to boost fat burning, are loaded with vitamin C, and this wonderful soup, with its Mediterranean flavor, showcases them with tomatoes, jalapeno pepper and basil. It is a perfect summer/early autumn soup to make while these vegetables are in season. It can be served hot or cold and is also a perfect low-fat way to boost your heart health! I make mine with a dollop of "herbed ricotta cream"on top when served, mixing 1/2 cup skim milk ricotta cheese with 1/2 cup fat free sour cream and fresh chopped parsley, chives and fresh lemon juice... enjoy!

{Serves 4 - Make a double batch as it freezes beautifully!}

16 oz red bell peppers, seeded and chopped up

1 small Vidalia onion, chopped

2 garlic cloves, minced

1 jalapeno, seeded and minced

1 1/2 cups strained canned diced tomatoes

2 1/2 cups vegetable broth

2 tbsp freshly chopped basil

1 tbsp freshly chopped rosemary or oregano

1 tsp olive oil

salt and pepper to taste

Place the olive oil, red bell peppers, onions, garlic, jalapeno and tomatoes in a saute' pan and saute' over medium heat until aromatic, about 5-8 minutes. Add the vegetable broth, and bring to a boil over medium heat. When the vegetables are tender, puree the mixture in a blender a little at a time. Reheat as needed, place into serving bowl and add the fresh herbs. To make it a creamy version, whisk in 1 cup of fat free sour cream while preparing.

Serving size: 1 cup

Cals: (without sour cream) est. 160, 8g carbs, 3 g fiber, 100% YUM!}