• 1 Tbs. unsalted butter
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 celery rib, chopped
• 1 red bell pepper, seeded and chopped
• 3-1/3 cups Italian style peeled tomatoes
• 1 cup vegetable stock
• 1/8 tsp. chili pepper flakes
• 1/2 tsp. salt (optional)
• 1/4 cup light sour cream
• 1/2 cup cool herb croutons
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint (optional), chopped

Melt butter in a heavy non-reactive saucepan over medium heat. Add next 4 ingredients. Cover and sauté 5-7 minutes, stirring frequently until vegetables are tender. Stir in tomatoes, stock, chili pepper flakes and salt. Cover, reduce heat to medium low and simmer 15 minutes. Transfer, in batches if necessary, to blender or food processor. Process until soup is almost smooth. Return to pan and simmer another 5 minutes until very hot, or serve chilled, if desired. Serve soup with a dollop of sour cream and sprinkled with croutons, cilantro and mint.

Per serving: calories 138, fat 5.6g, 34% calories from fat, cholesterol 13mg, protein 4.5g, carbohydrates 19.7g, fiber 3.3g, sugar 9.2g, sodium 450mg, diet points 3.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.0

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