Roasted Red Bell Pepper and Tomato Soup

My husband and I like to make this about twice a month. In addition to being very quick and easy to put together, it's super low calorie and has about 4 grams of fiber per serving. And it's delicious and filling. Make it vegetarian by subbing the chicken broth with vegetable broth.

Ingredients:

2 14.5 ounce cans diced tomatoes
1 jar roasted red bell peppers
2 - 4 tsp hot sauce
1 cup low fat low sodium chicken broth
Spices (I used crushed red pepper, parsley, onion powder, garlic powder, sage and a pinch of celery seed)

Take one can of the diced tomatoes and the jar of peppers and dump into your food processor. Blend until smooth (you can blend both cans if you like a smooth soup, but I like chunks of tomato in my soup). Dump all ingredients in a pot and set to simmer for about 30 - 45 minutes for a quick dinner, or let it go for a few hours because soup tastes better the longer it simmers. Makes 4 - 6 servings.

Nutrition (approximate depending on your serving size, I usually dish out 4 generous size servings):
Cals: 60 Carbs: 14 Protein : 2 Fat : 0 Fiber: 4