1 small sweet red pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon olive oil
4 cups frozen defatted chicken stock, thawed
3 cups chopped tomatoes
1 small jalapeño peppers, seeded and minced (wear plastic gloves when handling)
1 tablespoon honey
1/4 cup low-fat sour cream
In a Dutch oven, combine the red peppers, onions, garlic, oil, and 1/2 cup of the stock. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned.
Add the tomatoes, jalapeño peppers, honey, and the remaining 3-1/2 cups stock. Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, for 25 minutes, or until thick.
Process in a blender or food processor until smooth. Return to the pot. Add the sour cream and stir well. Heat through but do not boil.
Makes 6 cups
To freeze, pack the cooled soup in a freezer-quality plastic container.
To use, thaw overnight in the refrigerator Transfer to a saucepan. Cover and cook, stirring frequently, over low heat for 15 minutes, or until hot.