Roasted Red Pepper and Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 tablespoons butter 2 tablespoon olive oil 2 12-ounce jars roasted red peppers, drained and coarsely chopped, 15 ounces drained weight 2 cans mild rotel (Diced tomatos and green chilis)2 cups chicken broth 1/4 cup red onion, minced 2 cloves garlic, minced 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon dried basil 1 cup Splenda1 cup heavy cream
Combine everything except the cream in a large pot. Bring to a boil then simmer over low heat, covered, 25 minutes, stirring often. Remove from the heat and cool slightly before pureeing in a blender or with an immersion blender. Stir in the cream and adjust the seasonings to taste.
Number of Servings: 7
Recipe submitted by SparkPeople user SAVANNAH_ANN03.
Number of Servings: 7
Recipe submitted by SparkPeople user SAVANNAH_ANN03.
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 19.9 g
- Cholesterol: 56.7 mg
- Sodium: 626.0 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.5 g
- Protein: 1.5 g
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