Nom Nom Noms

Tomato and Roasted Red Pepper Bisque


2 tablespoons butter
2 tablespoon olive oil
1/4 cup red onion, minced
1 16  oz jar roasted red peppers, drained and coarsely chopped

2 14.5 oz cans diced tomatoes
3 cups chicken broth
2 cloves garlic, minced
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 Tablespoon dried basil
2 teaspoons granular sugar or artificial sweetener

1 cup heavy cream


In a large pot, add oil and butter, onions and red peppers. Saute until onions are soft, then combine everything else (except the cream). 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 1-cup servings.

Per Serving: 232 Calories; 20g Fat; 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs  – Adapted from Linda’s Low Carb recipes here.

The Verdict:

We made this with grilled cheese sandwiches and green salad for dinner – the low-carb soup meant a nice big bowl for this happy Liz. I really liked the roasted red pepper flavor, too. Made the grilled cheese and tomato soup feel a bit fancier.

What do you have with your tomato soup? Any secret ingredients?


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