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Old 07-22-2008, 06:35 PM   #1
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Roasted Red Pepper & Tomato Soup

Still not quite Trader Joe's but good:

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.
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Old 07-23-2008, 07:50 AM   #2
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This sounds wonderful, Barbo. How many servings does it make? I get 12 ounce jars of roasted red peppers at Dollar Tree. Is that a "large" jar?

Last edited by LindaSue; 07-23-2008 at 07:51 AM..
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Old 07-23-2008, 01:57 PM   #3
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Linda Sue

IT MADE 8 SERVINGS

No 12 oz. is not enough, probably twice that, plus your tomatoes and
milk, but it cooks down for 30 minutes to make it thick enough, also
intensifies the flavor.

You might want to do the counts. Red pepper are low, cc milk is low
and cream is low, so is chic broth, just the can of tomatoes is high.
I kept the onion to 1/4 c. as you usually suggest and 2 cloves garlic.

I'm surprised that not many were interested in this recipe.
It is so delicious.
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Old 07-23-2008, 03:01 PM   #4
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I really like this recipe. It reminds me of a roasted tomato and roasted red pepper cream soup I once had in Florida. It was made (don't laugh) with V8 juice. They didn't blend all the solids, just about half I'd guess, so there were still some chunks. The cream was added last, as in your recipe. I am going to make this this weekend! Anyone with ripe tomatoes on the vine should give this a whirl. Many thanks, Barbo.

Last edited by Cats for Texas; 07-23-2008 at 03:03 PM..
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Old 07-23-2008, 03:01 PM   #5
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I'm thinking about making this on Saturday when my husband is off work. He's the tomato soup lover in the family but I'd like to try it too. I've got everything on hand except the fresh basil but I'll just make do with dried this time. I do have two 12 ounce jars of roasted red peppers in the pantry. I've also got regular and fire-roasted diced tomatoes. Which kind did you use in yours? Oh, one other thing that I don't have is Calorie Countdown milk so I thought I'd just use an extra cup of chicken broth. It seems like the cup of cream should be plenty. If you don't think so then I could make some faux milk with water and a little cream.

I need to get approval from the hubby before I go ahead and make the soup because there's no way I could eat it all myself. If I promise to make him a grilled cheese sandwich to go with it, I don't think it will be a problem.
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Old 07-23-2008, 03:15 PM   #6
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I just ran the recipe through MasterCook. Here are the counts for the recipe as posted. I counted 20 ounces of roasted red peppers figuring that there would be about 2 ounces of liquid drained out of each 12 ounce jar.

Per Serving: 226 Calories; 19g Fat; 6g Protein; 10.5g Carbohydrate; 1.5g Dietary Fiber; 9g Net Carbs
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Old 07-23-2008, 08:52 PM   #7
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Linda Sue

I made homemade milk for mine. I gave Jay an entire cup of soup, but
I did 3/4 as I still had a small entree and some veggies before me.
He said delicious and to be completely decadent how about a dollop
of sour cream on top? I was out so I could only dream about it.

Let me know if you like it. BTW dried basil will be just fine. Add to taste.
Oh I used regular diced tomatoes in mine.
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Old 07-24-2008, 06:30 AM   #8
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Thanks, Barbo. I asked him about it this morning and he said to go ahead and make it on Saturday.
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Old 07-26-2008, 10:32 AM   #9
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Here are my results:



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

* 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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Old 07-27-2008, 09:55 AM   #10
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I'm thrilled. I love love tomato soup but am allergic to dairy. So I'm going to do this without cream. This sounds so DELISH!!!!!! Thanks for the recipe.
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Old 07-28-2008, 07:41 AM   #11
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[COLOR="Magenta"]Barbo, not that I'm not interested, I AM!! Thank you for posting this, and thanks Linda for the picture and counts..

It's just way to hot for me to even think about soup... Won't be long now tho... Probably seem like next week, with as fast as this year has gone!

I will be making this, for sure![/COLOR]
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Old 07-28-2008, 08:11 AM   #12
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Quote:
Originally Posted by RockyMtnAngelEyes View Post
Barbo, not that I'm not interested, I AM!! Thank you for posting this, and thanks Linda for the picture and counts..

It's just way to hot for me to even think about soup... Won't be long now tho... Probably seem like next week, with as fast as this year has gone!
I wouldn't have made it at this time of the year either if not for air conditioning.
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Old 07-28-2008, 08:34 AM   #13
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Quote:
Originally Posted by LindaSue View Post
I wouldn't have made it at this time of the year either if not for air conditioning.
[COLOR="Magenta"]I couldn't live without A/C! Such a change from how it was growing up here... [/COLOR]
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Old 07-28-2008, 08:48 AM   #14
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OH, this looks good!
DH had a LOT of dental work done today and I don't think he will be chewing very well tonight. Looks like dinner to me! (And OMG Tomato soup and grilled cheese, talk about comfort food!! )
The jars of roasted peppers, they would be by the canned veggies I am guessing??
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Old 07-28-2008, 09:25 AM   #15
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Looks delicious, Barbo. Roasted red peppers are my favorite veg! Could it be served cold?
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Old 07-28-2008, 12:53 PM   #16
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This is AWESOME!
I followed Linda Sue's recipe except used minced garlic and didn't have red onion so chopped up some Vidalia.
Definitely a keeper!!
Thanks Barbo!!!
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Old 07-28-2008, 02:11 PM   #17
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Quote:
Originally Posted by BarbDe View Post
The jars of roasted peppers, they would be by the canned veggies I am guessing??
I would check near the pickles and olives. I buy mine at Dollar Tree. A big jar for a buck is a great price. I couldn't buy that many fresh red bell peppers for that price.
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Old 07-28-2008, 02:12 PM   #18
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Quote:
Originally Posted by BarbDe View Post
This is AWESOME!
I followed Linda Sue's recipe except used minced garlic and didn't have red onion so chopped up some Vidalia.
Definitely a keeper!!
Thanks Barbo!!!
There is minced garlic listed in the ingredients. I also used yellow onion because that's what I had on hand.
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Old 07-28-2008, 02:17 PM   #19
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Ooops, only saw the powders.
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Old 07-28-2008, 02:23 PM   #20
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What is CC in the 2%milk?
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Old 07-28-2008, 05:26 PM   #21
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Hi

CC Calorie Countdown Milk, which has very few carbs per cup.
It used to be called Carb Coundown Milk and it is made by Hood Dairy Co.
You can go to Google.
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Old 07-28-2008, 05:29 PM   #22
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This recipe looks awesome. I will sub out the cream though, I have high cholesterol and heavy cream is off limits for me. But I'll let you know how the low-fat version tastes!
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Old 07-29-2008, 05:14 AM   #23
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I had some Red Pepper soup at a cafe one time and just loved it. However, it had a bit of a "kick" to it, so I'm thinking I'll need to shake in some Tabasco or maybe some red pepper flakes! Thanks for this LC recipe!

Last edited by Carol21950; 07-29-2008 at 05:14 AM.. Reason: because I can't spell
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Old 01-17-2009, 05:44 PM   #24
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Bumping this up cuz it's an AWESOME soup!!
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Old 02-03-2009, 02:49 PM   #25
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I am making this for dinner tonight. Th red peppers are right now in the oven and roasting. I am omitting the tomato....Yum
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Old 02-03-2009, 04:53 PM   #26
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I found that I need the tomatoes to mellow the flavors of the roasted red peppers... they tend to be really strong!
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Old 02-03-2009, 05:05 PM   #27
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this looks fabulous ---- i will make it tomorrow (mouth is watering in anticipation!)
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Old 02-03-2009, 05:24 PM   #28
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My mouth is watering too! I am going to make it soon!
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Old 02-03-2009, 06:35 PM   #29
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I'm allergic to milk too. I've been using Blue Diamond Almond milk for cereal (60 cal 8 oz) and unsweetened version (40 calories 8 oz serving) for my creamed soups. Anxious to try this soup. Have been looking for a tomato soup recipe, don't want to buy store brand any longer.
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Old 03-08-2009, 01:10 PM   #30
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Made this again! My family loves this!
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