Fire Roasted Tomato Bisque

adapted from Mybizzykitchen

Servings - 8   Serving size - approx. 1 1/2 cups   PP per svg - 2 points+

Calories - 79,   Total Fat - 1.9g,   Carb. - 13.1g,   Protein - 2g,   Fiber - 2.2g

1TBS unsalted butter

1 cup diced onions

1 carrot, peeled and diced

2 cloves of garlic, minced 

1/2 tsp. dried thyme

1 - 28oz can diced tomatoes ( low salt if you can find them ) 

1 - 14 oz. can fire roasted diced tomatoes

1 TBS granulated sugar

3 cups low sodium, fat free chicken broth

salt and pepper, to taste

1/2 cup fat free half and half

1.  Heat butter in dutch oven or large stock pot.  Add onion, carrot, and garlic, and thyme.  Cook until vegetables are soft and fragrant.   Add both cans of tomatoes, sugar and chicken broth.  Bring to boil and then partially cover and turn down to a simmer.  Allow to simmer for 15 to 20 minutes.  

2.  Turn off heat.  With an immersion blender, carefully puree soup.  Once the soup is nice and smooth, add in the fat free half and half and salt and pepper to taste.  Garnish with a dollop of fat free plain Greek yogurt.

NOTE:  I think this soup would also be excellent if you swap the thyme with dried basil or fresh basil.  If using fresh basil, add when you add the half and half at the end.