Spicy Roasted Red Pepper Soup

1 large jar of roasted red peppers

1 Tbsp. Olive oil

1 medium onion

4 cloves garlic

5 cups reduced sodium chicken or vegetable broth

1 large can of crushed tomatoes

¾ t. chili powder

½ t. salt

1 cup fat free milk

Fresh ground pepper to taste

3 Tbsp. Basil (fresh if you have it)

Cook the chopped onion and garlic in olive oil until tender.  Put roasted red peppers and onion/garlic mixture into food processor and puree.  Return puree to soup pan; add broth, chili, tomatoes, and salt.  Bring to a boil and simmer about 10-20 minutes until flavors are blended.

Add a bit of Worcestershire sauce and more salt or pepper, as needed. 

Add 1 cup of milk; reheat.