14 ounces (1 can) diced tomatoes, in juice

3 tablespoons olive oil

3 cloves garlic, minced

1 small fresh or dried red chili pepper, seeds removed for less heat

1 carrot, peeled and thinly sliced

1 1/2 cups plain soy milk

1 tablespoon fresh lemon juice

Coarse salt and ground pepper to taste

Parsley leaves, for garnish

1. Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.

2. In a food processor, combine browned tomatoes, garlic, chili pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth.

3. Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.

Per serving: 166 calories; 4 g protein; 12 g fat; 14 g carb; 2 g fiber.

Makes 4 Servings
Serve this soup with garlic bread and vegetables for a simple, healthy dinner.