I thought I’d post a picture of our storm damage. Greg, with the help of his cousin, Clay, removed all of the big items from underneath the rubble. The only thing with significant damage was my Suburban, and even though it has $15,000 damage it isn’t totaled. They have got to remove the roof and weld a new roof on. Can you believe Suburban roofs are only $1000? Yep…in this economy where everything is outragously priced, Suburban roofs are a steal! The vehicle has a little bit of damage everywhere. It has to be painted all over, but it still isn’t totaled! I guess with so much damage, we would have preferred it to be totaled. Oh well, I’ve always loved the the Suburban, so I guess I’ll be driving it a few more years.
Now, for today’s recipe. I’m always searching for low carb recipes. Here is a new recipe that I have gone nuts over. It is SOOOO delicious and simple that I made it twice the first week I tired it.
Roasted Red Pepper and Tomato Soup
- 2 tbsp. butter
- 2 tbsp. oilive oil
- ½ c. chopped onion
- 2 cloves garlic, minced
- 2 (12-oz.) jars roasted red peppers, drained & coarsely chopped
- 1 (14.5-oz.) can diced tomatoes
- 3 c. chicken broth
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. freshly ground black pepper
- ½ tsp. salt
- ½ tsp. dried basil
- 2 tbsp. granular Splenda
- 1 c. heavy cream
- In a large Dutch oven melt butter and add olive oil. Add chopped onion and cook, stirring often, until tender. Add garlic and continue cooking for a minute or two.
- Add chopped red peppers, tomatoes, chicken broth, onion powder, garlic powder, black pepper, salt, dried basil and Splenda to onion mixture. Stir to combine then bring to a boil, uncovered. Lower heat to a simmer and simmer, uncovered for 25 to 30 minutes, stirring often.
- Remove from heat and cool slightly. Puree in a blender or with an immersion blender. Return to Dutch oven and add 1 c. heavy cream. Heat over low heat until warm.