- 1 jar roasted red peppers
- 4 cups chicken or vegetable stock
- 1 packet Splenda
- 1 tsp lemon pepper OR 1/8 tsp. thyme
- 2 Tbsp. cream
Open your jar of roasted red peppers. Throw the contents (liquid and all) into a blender. Blend until smooth. Add the chicken stock or vegetable stock. Blend again.
Place the mixture into a pan. Heat to a boil. Turn down the heat and allow it to simmer for 2 to 3 minutes. Stir in the Splenda and either the lemon pepper or the thyme. Add the cream. Heat another minute. Serve with a sprig of thyme.
The reason you look like a genius is because the soup took just minutes to prepare and it’s beautiful and tastes great. You are soooo smart!
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