Creamy Roasted Red Pepper and Tomato Soup

4 red bell peppers, rinsed, stemmed, seeded, and halved
3 tablespoons olive oil
1 large sweet onion, peeled and chopped
4 cloves roasted garlic, peeled and minced
1 T tomato paste
1 can (28 oz.) Glen Muir Fire Roasted Diced Tomatoes (or equivalent of Hunts fire roasted diced)
1 tablespoon smoked paprika
1/8 tsp. sugar
2 cups fat free chicken broth or veggie broth
1 c. Swanson 25 % reduced fat Cream Starter
2 teaspoons fresh lemon juice
1 T butter
1 T Flour
Salt and pepper

For vegetarian switch out chicken broth for vegetable broth

Preparation
1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.

2. In a 3- to 4-quart pan over medium heat, add the olive oil and the onion; stir often until onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1 to 2 minutes. Add the roasted peppers and tomatoes, along with their juices, the tomato paste and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.

3. In a blender or food processor, purée the soup in small batches until smooth. Return purée to the pan and stir in broth, sugar and lemon juice. Combine 1 T butter with 1 T flour until it makes a paste. Drop into soup along with broth to thicken soup. Stir over medium heat until hot. Season with salt and pepper to taste. Ladle into cups or bowls and serve

Do-ahead tips: Make soup up to 3 days ahead. Store airtight in the refrigerator. Reheat before serving.


Serving Size: 8 1-cup servings