1 (14 1/2 oz.) can no salt-added stewed tomatoes
1 (7 oz.) jar roasted red peppers, drained
1 (10 1/2 oz.) can low sodium chicken broth
1 green onion, thinly sliced
1/2 tsp. dried leaf marjoram, crumbled
1/4 tsp. salt
1/3 c. low-fat 1% milk

Combine tomatoes with their liquid and peppers in food processor. Whirl until almost smooth. Press through wide mesh strainer into medium size saucepan. Stir in chicken broth, green onion, marjoram and salt. Bring to simmering, stirring occasionally. Stir in milk, heat through.