Roasted Pepper & Tomato Soup with Crab

* Olive Oil, 1 tbsp
* Shallots, 1 tbsp chopped
* 12 oz jar Trader Joe's Fire Roasted Red Peppers
* Red Ripe Tomatoes, 1 medium chopped
* 15 oz Canned Diced Tomatoes
* 2 tbsp Sun Dried Julienne Cut Tomatoes
* 2 cups 99% fat free Beef Broth
* 2 Laughing Cow Light Creamy Swiss Original Cheese
* 1 tsp Worcestershire sauce
* Phillip's Lump crab meat, 16 oz
* Goat Cheese Crumbles, 0.5 cup
* Salt and Pepper to taste

Heat olive oil in and saute shallots for a few minutes. Add chopped fresh tomato and saute for 5 minutes. Add sundried tomato and cook for 2 more minutes. Add jar of roasted pepper, canned tomatoes, broth and bring to a boil. Reduce heat, add cheese, Worcestershire sauce and cook for 5 minutes. Puree soup using immersion blender. Season to taste.
Put 3 oz of crab meat into each of 4 bowls. Divide soup between 4 bowls. Sprinkle each bowl with 2 tablespoons goat cheese crumbles.

Number of Servings: 4

Recipe submitted by SparkPeople user LLTS01.