• 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 nonfat 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. Chill before serving with a dollop of sour cream and sprinkled with croutons, cilantro and mint.

Per serving: calories 135, fat 4.4g, 27% calories from fat, cholesterol 9mg, protein 4.5g, carbohydrates 21.7g, fiber 3.3g, sugar 9.2g, sodium 453mg, diet points 2.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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