Saturday, January 23, 2010


Ok, this is very yummy. We really liked this filling soup. Very good for our low carb lifestyles.

1 large yellow onion, chopped

2 garlic cloves, minced

2 teaspoons butter

2 jars (15-1/2 ounces each) roasted sweet red peppers, drained

2 cups vegetable broth

1/2 teaspoon dried basil

1/4 teaspoon salt

1 cup heavy cream
In a large saucepan, saute onion and garlic in butter for 2-3 minutes or until tender. Add the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.

In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Yield: 6 servings

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