Instructions: In a Dutch oven, combine the red peppers, onions, garlic, oil, and 1/2 cup of the 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.

Makee 6 cups,

To freeze, pack the cooled soup in a freezer-quality plastic container.

To use, thaw overnight in the refrigerator Transfer to a saucepan. Cover and cook, stirring frequently, over low heat for 15 minutes, or until hot.

NOTES : This easy soup saves you 10c per serving over canned tomato soup, and its much lower in salt and fat. The flavors blend even better after its been frozen, so it makes an almost instant light supper.

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