Garlic Tomato Soup
Makes: 4 servings
1 can (28 ounces) whole peeled tomatoes in juice
1 bag (16 ounces) frozen pepper stir-fry
1 cup lower-sodium chicken broth
1 cup orange juice
4 cloves garlic, peeled
1 jalapeño chile pepper, seeded and chopped
1 slice whole-grain bread, torn into pieces
3 tablespoons fresh cilantro leaves, for garnish
Lime wedges, for serving
In a blender (working in batches if necessary), combine tomatoes, peppers, broth, orange juice, garlic, jalapeño, and bread and blend until smooth. Transfer tomato mixture to a large pot. Season with salt and black pepper to taste. Heat over medium-high heat for 10 minutes, or until soup is warm.
Garnish soup with cilantro and serve with lime wedges.