LC Roasted Red Pepper & Tomato Soup

[barbogold]

Still not quite as good as Trader Joe's

Low Carb Roasted Red Pepper & Tomato Soup
1 large jar of roasted red peppers or fresh roasted (do not use canned as it leaves a tinny taste)
*1 – 15 oz. can whole or diced tomato, roasted or regular
1 c. 2% CC milk
1- 15 oz. can chicken broth
¼ c. sweet red onion
2 cloves garlic
4-5 leaves of fresh basil
2 tbs. butter
2 tbs. light olive oil
1 tbs. onion powder & garlic powder
½ tsp. black pepper
½ tsp. kosher salt or to taste
½ tsp. dried basil
3 pkg. Splenda or other sugar subs to taste
1 c. heavy whipping cream for later. Set aside

Simmer uncovered about 25 minutes, stirring often.
Off heat and cool a bit.
Place in either Vita Mixer or large blender and whirl until very smooth. Add cream and mix on low until cream is dispersed.

*My tomatoes did not have enough acid so I used 1 tbs. red wine vinegar.

We love Trader Joe’s Roasted Red Pepper Soup and I am trying to
come up to that taste.