4 bell peppers, cut in half and seeded

½ tablespoon olive oil, plus

1 teaspoon

2 cloves garlic, minced

1 medium-sized yellow onion, chopped

1 medium potato, peeled and cut into 1-inch pieces

1 cup low-sodium, fat-free chicken broth

½ cup low-fat milk

• Preheat the oven to 350 degrees. Place the peppers open-side down on a baking sheet and brush with the teaspoon of olive oil. Bake until tender (about 30 minutes).

• Meanwhile, sauté the garlic and onion in the ½ tablespoon of olive oil for a few minutes. Add the potato and chicken broth. Bring to a boil, then cover and reduce the heat. Simmer for 15 minutes, or until the potato is tender. Add a little water if it starts to dry out.

• When both the peppers and the potato mixture have cooked, place them in a food processor or blender and purée until smooth. Return the mixture to the saucepan, stir in the milk, and warm over low heat to serving temperature.

Serves 4

Using green peppers will give this soup a strong “peppery” taste. Red or yellow bell peppers will result in a mild, sweet taste.