Creamy Broccoli And Carrot Soup With Pepper Relish Recipe

Ingredients

1 medium tomato, diced

½ cup finely chopped roasted sweet red peppers

¼ cup finely chopped red onions

¼ cup minced fresh basil

¼ teaspoon freshly ground black pepper

1 small head broccoli, separated into florets

4 ounces carrots, cut into 1" pieces

1 can (10 ¾ ounces) condensed low-fat cream of mushroom soup

1 cup low-sodium vegetable stock

¼ teaspoon curry powder

½ cup nonfat yogurt

Preparation

In a small bowl, combine the tomatoes, red peppers, onions, basil and black pepper; set aside. Steam the broccoli and carrots for about 10 minutes, or until tender. Transfer to a food processor. Add the cream of mushroom soup, veggie stock, and curry powder. Process until smooth.

Transfer to a 2 quart saucepan. Place over medium heat and stir constantly until bubbly. Remove from the heat and whisk in the yogurt. Serve topped with the pepper relish.