Roaste Red Pepper Soup

Posted On September 13, 2011

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Red bell peppers.

Image via Wikipedia

1 cup chopped onion
1-2 tsp of chopped garlic
2 1/2 cups low sodium chicken broth

1 small jar of  roasted red bell peppers, drained

1-2 packets of splenda
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 teaspoon dried basil
3/4 cup Greek non fat plain yogurt

Heat skillet with nonstick spray and cook and garlic onions until tender.

Add broth, roasted peppers, splenda, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally. Remove from heat.
In blender, place half the mixture with half the basil.  Puree until smooth. Repeat with rest of mixture. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil!)

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