TOMATO AND RED PEPPER SOUP

A MEATLESS MEAL: Tomato and red pepper soup is just right for a cold, wintry night. Serve ultimate grilled cheese sandwiches alongside: Spread 1 1/2 teaspoons mayonnaise on 8 (2-ounce) slices Italian bread. Heat a large nonstick skillet on medium. Place 2 bread slices, mayonnaise side down, in the pan. Top each with 2 American cheese slices and 1 bread slice, mayonnaise side up. Cook 3 minutes on each side or until golden. Repeat with remaining bread slices and cheese; serve warm. Make a sunshine salad by tossing orange sections with salad greens. Skip dessert tonight!

Ingredients

1 (28-ounce) can whole tomatoes 1 (12-ounce) jar roasted red peppers, drained 1/4 cup half-and-half

1 teaspoon coarse salt

1 teaspoon sugar

1/2 teaspoon ground black pepper

2 cloves garlic

1/4 cup water

Fresh basil, if desired

Servings: makes 6 servings Preparation time: 15 minutes Cooking time: less than 10 minutes

Process all ingredients except basil in a food processor until smooth, stopping to scrape down sides as needed. Transfer mixture to a medium saucepan; cook on medium, stirring often, 8 minutes or until hot. Serve immediately; garnish with basil. (Adapted from “Quick-Fix Dinners,” Oxmoor House.)

Per serving: 60 calories, 2 grams protein, 1 gram fat (18 percent calories from fat), 0.7 gram saturated fat, 11 grams carbohydrate, 4 milligrams cholesterol, 679 milligrams sodium, 1 gram fiber.

Carb count: 1.

Photo illustration is representative of recipe