Red Pepper & Tomato Soup

from familycircle.com

Ingredients

• 1 jar (12 ounces) roasted red peppers in brine, drained
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon olive oil
• 1 can (28 ounces) tomato puree
• 1 cup low-sodium and fat-free chicken broth
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup heavy cream
• croutons, for serving

Directions

1. Combine drained peppers and diced tomatoes in a blender. Puree until smooth.

2. Heat oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat just to simmering, about 8 minutes. Remove from heat and whisk in heavy cream. Return to stove and heat through. Ladle soup into bowls; top each with a few croutons.