Roasted Sweet Red Pepper Soup

 

1

tablespoon olive or canola oil

1

small onion, chopped

1

clove garlic, chopped

2 1/2

cups Progresso® chicken broth (from 32-oz carton)

1

jar (7 oz) roasted red bell peppers, drained

1 1/2

teaspoons sugar

1/2

teaspoon sea salt

1/4

teaspoon pepper

2

tablespoons chopped fresh basil leaves or 2 teaspoon dried basil

3/4

cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)

• 1 In 3-quart saucepan, heat oil over medium heat until hot. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until tender.
• 2 Add broth, roasted peppers, sugar, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally. Remove from heat.
• 3 In blender, place half the mixture with half the basil. Cover; puree until smooth. Repeat. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil). Garnish with additional fresh basil and fresh ground black pepper, if desired.