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Low Fat Sweet Heat Tomato Soup

1 small sweet red pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon of olive oil
4 cups of frozen defatted Chicken stock, thawed
3 cups of chopped tomatoes
1 small jalapeno pepper, seeded and minced (wear plastic gloves when handling peppers)
1 tablespoon of honey
1/4 cup of low fat sour cream

In a Dutch oven, combine the red peppers, onions garlic, oil, and 1/2 cup of stock. Cook, stirring over medium high heat for 5 minutes, or until the onions are soft but not browned. Add the tomatoes, jalapeno peppers, honey, and the remaining 3 1/2 cups stock. Bring to a boil.
Reduce the heat to medium and cook, stirring occasionally for 25 minutes or until thick.
Process in a blender or food processor until smooth. Return to the pot. Add the sour cream and stir well. Heat through but do not boil. Makes 6 cups

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