Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup
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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
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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

    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.

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