Roasted Pepper and Tomato Soup

Name: Roasted Pepper and Tomato Soup
Ingredients: 2 tablespoons nonfat plain yogurt; 2 tablespoons low-fat cottage cheese; 4 red bell peppers; 4-6 large tomatoes, halved horizontally, seeds removed; 1 tablespoon olive oil; 1 small yellow onion, roughly chopped; 2 cloves garlic, chopped or pressed; 1/4 cup dry white wine; 1/2 cup low-sodium vegetable broth; 2 tablespoons balsamic vinegar; 6 fresh basil leaves, plus 8 small leaves for garnish; Salt, to taste

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Roasted Pepper and Tomato Soup January, 2005 Serves 8 / This flavorful, nutrient-dense soup excels in the summer months

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