• 1 can no-salt-added diced tomatoes (14½ oz)
• 1 cup jarred roasted red peppers, drained (or substitute fresh roasted red peppers; see tip)
• 1 cup fat-free evaporated milk
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2 tablespoons fresh basil, rinsed and chopped (or 2 tsp dried)

1. Combine tomatoes and red peppers in a blender or food processor. Puree until smooth.
2. Put tomato mixture in a medium saucepan, and bring to a boil over medium heat.
3. Add evaporated milk, garlic powder, and pepper. Return to a boil, and gently simmer for 5 minutes.
4. Add basil, and serve.
5. Optional step: Serve with whole-wheat croutons sprinkled on top

source: National Heart Lung and Blood Institute