ROASTED RED PEPPER & TOMATO SOUP

BARBO'S ROASTED RED PEPPER & TOMATO SOUP
2 tablespoons butter
2 tablespoon olive oil
2 12-ounce jars roasted red peppers, drained and coarsely chopped, 15 ounces drained weight
14.5 ounce can diced tomatoes
3 cups chicken broth
1/4 cup red onion, minced
2 cloves garlic, minced
4-5 leaves fresh basil *
1/2 teaspoon onion powder *
1/2 teaspoon garlic powder *
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
2 tablespoons granular Splenda or equivalent liquid Splenda
1 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.

Makes 7 cups or 7 servings
Can be frozen but I would add the cream after thawing

* I had all of the ingredients on hand except the fresh basil so I left it out. Barbo used 1 tablespoon each onion and garlic powder. I reduced the amount to save on carbs. Add one more carb per serving if you use a full tablespoon of each.

Per Serving: 232 Calories; 20g Fat; 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

This is very good and I'm not usually crazy about tomato soup. There is only a half carb savings per serving by using liquid Splenda instead of granular so I didn't bother posting separate counts.

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