INGREDIENTS
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1 12 ounce jar roasted red peppers in brine, drained
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1 14 1/2ounce can diced tomatoes
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1 tablespoon olive oil
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1 28 ounce can tomato puree
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1 cup low-sodium and fat-free chicken broth
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1 tablespoon sugar
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup heavy cream
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croutons, for serving