Zesty Tomato Soup

Not your traditional tomato soup, this quick-cooking dish can be a side or light main meal

1 can (14½ oz) no-salt-added diced tomatoes
1 C jarred roasted red peppers, drained (or substitute fresh roasted red peppers; see tip)
1 C fat-free evaporated milk
1 tsp garlic powder
¼ tsp ground black pepper
2 Tbsp fresh basil, rinsed and chopped (or 2 tsp dried)


1. Combine tomatoes and red peppers in a blender or food
processor. Puree until smooth.
2. Put tomato mixture in a medium saucepan, and bring to a
boil over medium heat.
3. Add evaporated milk, garlic powder, and pepper. Return to
a boil, and gently simmer for 5 minutes.
4. Add basil, and serve.
5. Optional step: Serve with whole-wheat croutons sprinkled
on top (from Broccoli and Cheese).