Smoky Tomato Soup (2 Points)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 16 large plum tomatoes, halved
• 2 medium onions, unpeeled
• 2 large garlic cloves, unpeeled
• 1 teaspoon chipotle chile in adobo, pureed canned
• 2 teaspoons corn oil
• 1 cup zucchini, diced (1/2-inch dice)
• 1 cup corn kernels, fresh or 1 cup frozen corn
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1 tablespoon fresh cilantro, minced or 1 tablespoon flat leaf parsley

Recipe

• 1 preheat broiler.
• 2 line baking sheet with foil; spray foil with nonstick cooking spray.
• 3 set tomato halves, cut-side down, onions and garlic on prepared baking sheet; broil 4-6 inches from heat, turning as needed, until onions and garlic are browned and tomatoes are blistered and browned.
• 4 as they are done, transfer to large bowl; let cool.
• 5 peel onions and garlic; place in food processor or blender.
• 6 add tomatoes and peppers; purée until smooth.
• 7 in large nonstick skillet, heat oil; add zucchini.
• 8 cook over medium-high heat, stirring frequently, 5 minutes, until golden brown.
• 9 place medium sieve over skillet with zucchini.
• 10 strain tomato mixture through sieve, pressing with back of wooden spoon; discard solids.
• 11 add corn, salt and sugar to zucchini mixture; bring to a boil.
• 12 reduce heat to low; simmer 10 minutes, until mixture is slightly thickened and flavors are blended.
• 13 stir in cilantro.
• 14 ladle soup evenly into 4 bowls.
• 15 each serving (1 1/4 cups) provides: 1/2 fat, 5 vegetables, 1/2 bread.
• 16 per serving: 122 calories, 4 g total fat, 0 g saturated fat, 0 mg cholesterol, 318 mg sodium, 23 g total carbohydrate, 5 g dietary fiber, 4 g protein, 30 mg calcium, 2 points.