Roasted Red Pepper and Tomato Soup
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Roasted Red Pepper and Tomato Soup calories by ingredient
Introduction
This is a wonderful tomato soup that has a wonderful kick. It's perfect even without the cream added! This is a wonderful tomato soup that has a wonderful kick. It's perfect even without the cream added!Number of Servings: 7
Ingredients
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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 Splenda
1 cup heavy cream
Directions
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.