Fire-Roasted Tomato Soup

1 tsp olive oil
2 Tbsp minced shallot or onion
4 quarter-size slices peeled fresh ginger
1 Tbsp chopped garlic
1 (14 1/2oz) can diced fire-roasted tomatoes
1 cup fat-free chicken or vegetable broth
1/2 cup 1% or fat-free milk
Salt and pepper to taste

In a 2-quart saucepan, heat the oil over medium heat. Add the shallot and ginger and cook until softened. Add the garlic and tomatoes to the pan. Simmer for about 4 minutes, until the mixture begins to thicken. Add the broth and milk and just bring to a boil.

Carefully transfer the soup to a food processor or blender. (I used a hand blender and blended it in the saucepan.) Blend until smooth. Return to the pan and serve immediately. Add salt and pepper to taste. I also added a little hot sauce at the end because we like it a little spicy.

60 calories/2 grams fat in 3/4 cup.