Tomato Bisque

Tomato puree - 1 1/2 cups
Jalapeno - 1
Onion - 1
Carrots - 2
Celery - 1 stalk
Half and half (Fat free) - 1/4 cup
Chicken/Vegetable stock - 2 cups
Salt - to taste
Butter - 1 tbsp
Garlic - 2 cloves
Black pepper - 1 tsp + more to taste
Curry powder/Garam masala - 1 tsp

Dice all the vegetables. In a pan, melt the butter and add all the diced vegetables (Onions, jalapeno, carrots, celery and garlic). Saute till they are soft. Add the tomato puree, salt, pepper and curry powder. Stir and remove from heat. Cool and blend into a fine puree. Return to the pan, add the stock and half and half.

Simmer till thick and transfer to serving bowls.

Serve with additional cream, pepper and croutons.