Tomato Soup with Chipotle Peppers

Ingredients

• 28 oz tomatoes diced undrained canned
• 2  carrots chopped
• 1 Tbsp chipotle peppers in adobo sauce chopped
• 14 oz chicken broth fat-free reduced-sodium canned
• 2 Tbsp olive oil 
• 1  onion chopped
• 0.3 cup lite thousand island dressing kraft

Equipment

• frying pan
• blender

Directions

1. Cook and stir onions in hot oil in large skillet until crisp-tender.
2. Add tomatoes, carrots and broth; mix well. Bring to boil on medium-high heat; simmer on medium-low 15 min. or until vegetables are tender, stirring occasionally.
3. Blend vegetable mixture, in small batches; in blender until smooth, blending dressing and chipotle peppers with the last batch.
4. Serve warm or chilled.