1 C. chopped onion
2 T. olive oil
2 cans (14-1/2 oz. each) diced tomatoes, undrained
2 medium carrots, chopped
1 can (14 oz.) low sodium chicken broth
1/4 C. RF Thousand Island Dressing
1 T. chopped chipotle peppers in adobo sauce

Cook and stir onions in hot oil in large skillet until tender. Add tomatoes, carrots and chicken broth; mix well. Bring to a boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until vegetables are tender, stirring occasionally. Transfer vegetable mixture to a blender container in small batches; cover. Blend until smooth, adding dressing and chipotles to the last batch. Serve warm or chilled. Leftover Idea: Prepare as directed. Serve as a sauce over your favorite hot cooked pasta.

Yield: 5 servings
Calories: 140
Fat: 8g
Fiber: 4g