Smoky Tomato Soup (2 Points)

• 16 large plum tomatoes, halved
• 2 medium onions, unpeeled
• 2 large garlic cloves, unpeeled
• 1 teaspoon chipotle chile in adobo, pureed canned
• 2 teaspoons corn oil
• 1 cup zucchini, diced (1/2-inch dice)
• 1 cup corn kernels, fresh or 1 cup frozen corn
• 12 teaspoon salt
• 12 teaspoon granulated sugar
• 1 tablespoon fresh cilantro, minced or 1 tablespoon flat leaf parsley

1. Preheat broiler.
2. Line baking sheet with foil; spray foil with nonstick cooking spray.
3. Set tomato halves, cut-side down, onions and garlic on prepared baking sheet; broil 4-6 inches from heat, turning as needed, until onions and garlic are browned and tomatoes are blistered and browned.
4. As they are done, transfer to large bowl; let cool.
5. Peel onions and garlic; place in food processor or blender.
6. Add tomatoes and peppers; puree until smooth.
7. In large nonstick skillet, heat oil; add zucchini.
8. Cook over medium-high heat, stirring frequently, 5 minutes, until golden brown.
9. Place medium sieve over skillet with zucchini.
10. Strain tomato mixture through sieve, pressing with back of wooden spoon; discard solids.
11. Add corn, salt and sugar to zucchini mixture; bring to a boil.
12. Reduce heat to low; simmer 10 minutes, until mixture is slightly thickened and flavors are blended.
13. Stir in cilantro.
14. Ladle soup evenly into 4 bowls.
15. EACH SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 5 Vegetables, 1/2 Bread.
16. PER SERVING: 122 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 318 mg Sodium, 23 g Total Carbohydrate, 5 g Dietary Fiber, 4 g Protein, 30 mg Calcium, 2 points.

tomatoes, onions, garlic, chipotle chile, corn oil, zucchini, corn kernels, salt, sugar, fresh cilantro

Taken from www.food.com/recipe/smoky-tomato-soup-2-points-276626 (may not work)