Roasted Red Pepper Soup
- 1 jar (12 ounces) roasted red sweet peppers packed in water
- 1 clove garlic
- 1 cup low-sodium chicken broth
- 3 tbsp tomato paste
- 1 tbsp fresh basil
- Salt and pepper
Puree roasted red sweet peppers (drain it first) with a garlic clove. Heat puree, low-sodium chicken broth, and tomato paste on medium until warm, about 5 minutes. Stir in fresh basil, a dash of honey, salt and pepper.