4 red bell peppers, halved, stems and seeds removed
1 cup chopped leeks or onions
1 tsp olive oil
1 tsp minced garlic
3 cups low-sodium chicken broth
1 cup chopped canned tomatoes, no salt added
1 tablespoon freeze dried basil
Dash garlic powder
Dash cayenne pepper
Dash black pepper
Dash dried thyme
1 cup fat-free half and half
Turn on the oven broiler. Place the peppers cut side down on a large tray. Surround with leeks or onions. Set your oven to broil and roast the vegetables for 20 minutes. You’ll know they’re done when the skins get brown and a bit blistery.
In a large nonstick wok or Dutch oven, heat the olive oil & add the garlic. Stir for 15-30 seconds, then add the roasted peppers, leeks (or onions), broth, tomatoes, & seasonings. Bring to a boil, then lower to simmer. Cover and let cook for 20 minutes.
Pour soup into a blender or food processor and blend until smooth. You can also use an immersion blender to puree the soup in the pot. After it is smooth, return it to the heat & add fat-free half and half.
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.