Roasted Pepper and Tomato Soup

9 Mini Bell Peppers (sweets) or 2 regular sweet bell peppers
1 tablespoon olive oil
1/4 sweet onion, diced
1 stalk celery, diced
1 tablespoon garlic, minced
1 tablespoon white wine vinegar
1/4 cup reduced sodium chicken broth
1 14.5 oz can diced fire roasted tomatoes (do not drain)
4 oz. evaporated skim milk
4 tablespoons feta cheese
                                                                   Freshly ground course black pepper

Wash and place peppers on baking rack in toaster over at 400 degrees for 15 minutes until skins begin charring.  Cut off tops and take out seeds, pulse in food processor with canned tomatoes.

While peppers are roasting, heat olive oil in pot and saute onion, celery and garlic.  When softened and beginning to brown deglaze with vinegar and add broth.

Once peppers have been processed with canned tomatoes, add evaporated skim milk and pulse processor to combine.  Pour into pot with the onions, celery and garlic. Pepper to taste.  Stir over medium heat, until hot through.  Garnish each bowl with a drizzle of olive oil, vinegar and feta cheese crumbles.
Makes 4 servings

Per Serving:

134 calories

17

carbs 4 grams

fat 9 grams protein