Red Pepper-Tomato Soup

1 jar (12 oz.) roasted red peppers in brine, drained
1 can (14.5 oz.) diced tomatoes
1 tablespoon olive oil
1 can (28 oz.) tomato puree
1 cup low-sodium and fat-free chicken broth
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup heavy cream
Croutons, for serving

Combine drained peppers and diced tomatoes in a blender. Puree until smooth.

Heat oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat just to simmering, about 8 minutes. Remove from heat and whisk in heavy cream. Return to stove and heat through. Ladle soup into bowls; top each with a few croutons.

Serves 6.

Family Circle magazine, Feb. 2011, p. 182.