Nutrition Information (per serving)
1 Tbsp extra-virgin olive oil
3 red bell peppers, seeded and cut in quarters
1 lg red onion, peeled and sliced
8 whole garlic cloves, peeled
3 cups canned diced tomatoes
1½ tsp dry oregano
1 qt chicken stock
1 Tbsp chopped fresh basil
1 Tbsp cane sugar
1¼ tsp sea salt
¼ tsp freshly ground black pepper
3 Tbsp heavy cream
8 tsp nonfat sour cream
½ cup whole-wheat croutons
- Preheat oven to 400F. Coat a baking sheet with olive oil spray. Place peppers skin-side up on baking sheet. Fill in spaces with sliced onion and garlic cloves. Roast for 15 to 20 minutes, or until skins of peppers turns brown. Run peppers under cold water and remove skins. Set aside.
- In a large saucepan, combine tomatoes, oregano and chicken stock. Bring to a boil, reduce heat to medium low and simmer for 1 minute. Add peppers, onions and garlic.
- Cook for 10 minutes. Transfer to blender container and puree until smooth. Place back in saucepan and add basil, sugar, salt and pepper. Cook briefly. Remove from heat and add heavy cream.
- Portion ¾ cup in a bowl. Garnish with 1 teaspoon nonfat sour cream and 1 tablespoon whole-wheat croutons.