Creamy Broccoli And Carrot Soup With Pepper Relish

• 1 medium tomato, diced
• 1/2 cup finely chopped roasted sweet red peppers
• 1/4 cup finely chopped red onions
• 1/4 cup minced fresh basil
• 1/4 teaspoon freshly ground black pepper
• 1 small head broccoli, separated into florets
• 4 ounces carrots, cut into 1" pieces
• 1 can (10 3/4 ounces) condensed low-fat cream of mushroom soup
• 1 cup low-sodium vegetable stock
• 1/4 teaspoon curry powder
• 1/2 cup nonfat yogurt

1. In a small bowl, combine the tomatoes, red peppers, onions, basil and black pepper; set aside. Steam the broccoli and carrots for about 10 minutes, or until tender. Transfer to a food processor. Add the cream of mushroom soup, veggie stock, and curry powder. Process until smooth.
2. Transfer to a 2 quart saucepan. Place over medium heat and stir constantly until bubbly. Remove from the heat and whisk in the yogurt. Serve topped with the pepper relish.

tomato, roasted sweet red peppers, ubc, ubc, ubc, broccoli, carrots, cream of mushroom soup, vegetable stock, ubc, nonfat yogurt

Taken from www.epicurious.com/recipes/member/views/creamy-broccoli-and-carrot-soup-with-pepper-relish-50082605 (may not work)