Portion Size: 1 cup

Ingredients: Yields:  8 servings

Ingredients	Notes:
2 tablespoons   olive oil
1/3 cup   onion chopped	Peeled, washed, and chopped
1 red  bell pepper diced	Washed, peeled and diced
4 cups canned plum tomatoes, diced
1 tablespoon dried basil
2 cups low sodium chicken broth or vegetable broth
2 cups low fat evaporated milk
½ teaspoon salt
¼  teaspoons pepper
¼ cup Parmesan cheese
¼  cups  Croutons

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In large pot over medium heat, olive oil.
2	Add onion and red pepper and sauté until tender but not browned (6-8 min.)
3	Add tomatoes and stock.
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	Return to pot and stir in evaporated milk , basil, salt, and pepper.	Cook until internal temperature reaches 135°F.
7	Pour soup into bowls and add Parmesan cheese and croutons.