Ingredients:4 red bell peppers, halved, stems and seeds removed1 cup chopped leeks or onions1 tsp olive oil1 tsp minced garlic3 cups low-sodium chicken broth1 cup chopped canned tomatoes, no salt added1 tablespoon freeze dried basilDash garlic powderDash cayenne pepperDash black pepperDash dried thyme1 cup fat-free half and halfDirections:Turn on the oven broiler. Place the peppers cut side down on a large tray. Surround with leeks or onions. Set your oven to broil and roast the vegetables for 20 minutes. You’ll know they’re done when the skins get brown and a bit blistery.In a large nonstick wok or Dutch oven, heat the olive oil & add the garlic. Stir for 15-30 seconds, then add the roasted peppers, leeks (or onions), broth, tomatoes, & seasonings. Bring to a boil, then lower to simmer. Cover and let cook for 20 minutes.Pour soup into a blender or food processor and blend until smooth. You can also use an immersion blender to puree the soup in the pot. After it is smooth, return it to the heat & add fat-free half and half.