Low Carb, Reduced Fat, Super-Easy Cream of Red Pepper Soup

• 1 (28 ounce) can chopped tomatoes
• 1 (28 ounce) can roasted red peppers
• 1 tablespoon olive oil
• 1 onion
• 3 garlic cloves
• 1 (8 ounce) package neufchatel cheese
• 12 chicken or 12 vegetable bouillon cube
• 1 teaspoon lemon pepper
• 1 teaspoon spanish smoked paprika

1. Chop the onion and garlic and sweat them in the oil.
2. Add the cans of peppers and tomatoes.
3. Add the seasonings and the cream cheese.
4. With a stick blender, puree the soup ingredients.
5. Heat and serve.
6. Use 2 teaspoons of the smoked paprika if you're going to heat the soup right away; 1 teaspoon if you're making it ahead of time: the flavor develops with time and you don't want it to overwhelm the pepper/tomato flavor.
7. If you're not worried about fat grams, go ahead and use full-strength cream cheese.

tomatoes, red peppers, olive oil, onion, garlic, cheese, chicken, lemon pepper, spanish smoked paprika

Taken from www.food.com/recipe/low-carb-reduced-fat-super-easy-cream-of-red-pepper-soup-259683 (may not work)