Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 tablespoons olive oil
3 tablespoons all purpose flour
1 small onion chopped	Peeled, washed, and chopped
2 large red bell peppers	Washed, trimmed and diced
2 cloves garlic	Washed, peeled and minced
2-28 oz. cans crushed tomatoes
2 teaspoons dried thyme
4 Cups low sodium chicken broth or vegetable broth
1 teaspoon paprika
1/2 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon sugar
1/2 cup light sour cream

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Rub red bell peppers with olive oil and put them under the broiler, turn to get all sides brown.
2	In large pot over medium heat, olive oil. Add onion, and sauté until tender but not browned (6-8 min.) Stir in garlic and flour. Cook 1 minute.
3	Add tomatoes, bell peppers, thyme, paprika, salt, black pepper, and sugar and broth.
4	Bring to a boil and reduce to a simmer and cover.	Simmer approx. 25 min.
5	Puree soup in batches in blender or food processor.
6	Reheat.	Cook until internal temperature reaches 135°F.
7	Pour soup into bowls and add sour cream as a garnish