Low Carb Roasted Red Pepper Soup is a rich, creamy, and flavorful dish that’s perfect for anyone following a low-carb diet or looking for a lighter, healthier soup option. Roasted red peppers are blended into a smooth, velvety soup, with garlic and a touch of cream to enhance the depth of flavor. It’s an easy-to-make, comforting soup that’s ideal for lunch, dinner, or as a starter to your meal.

Why You’ll Love This Recipe

If you love the smoky, sweet flavor of roasted red peppers, this soup will quickly become a favorite. The combination of roasted red peppers, garlic, and cream creates a rich, savory soup without the need for any heavy carbs. The creamy texture and comforting flavors make it perfect for cozy nights or when you’re craving something light but satisfying. Plus, it’s easy to prepare and can be made in under an hour, making it perfect for weeknight meals or meal prep. Whether you’re following a low-carb lifestyle or simply looking for a healthier soup option, this Roasted Red Pepper Soup delivers on flavor and comfort.

Low Carb Roasted Red Pepper Soup

Ingredients

4 large red bell peppers, roasted and peeled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups low-sodium chicken or vegetable broth
1/2 cup heavy cream (or coconut cream for dairy-free)
1 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Fresh basil or parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the peppers: Preheat your oven to 400°F (200°C). Cut the red bell peppers in half and remove the seeds. Place them on a baking sheet, skin side up, and drizzle with a little olive oil. Roast for 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and let them cool. Once cooled, peel off the skin and chop the peppers into chunks.
Sauté the onions and garlic: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Blend the soup: Add the roasted red peppers to the pot with the sautéed onion and garlic. Pour in the chicken or vegetable broth, and stir in the smoked paprika, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld together.
Purée the soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the mixture to a blender in batches. Once smooth, return the soup to the pot if using a traditional blender.
Add cream: Stir in the heavy cream (or coconut cream for a dairy-free version) and simmer for an additional 3-5 minutes, until heated through and creamy.
Serve: Taste the soup and adjust the seasoning, adding more salt, pepper, or smoked paprika as desired. Serve the soup hot, garnished with fresh basil or parsley if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes (including roasting time)
Total time: 50 minutes

Variations

Dairy-free version: Use coconut cream or almond milk instead of heavy cream for a dairy-free option.
Spicy kick: Add a pinch of red pepper flakes, cayenne pepper, or a chopped jalapeño for some heat.
Add protein: Stir in some cooked chicken, turkey, or tofu for added protein, making this soup more filling.
Roasted garlic: For a deeper, sweeter flavor, roast the garlic along with the peppers and blend it into the soup.
Herb variations: Add thyme, oregano, or rosemary to the soup for a more herbal twist. A dash of balsamic vinegar can also add a tangy depth of flavor.

Storage/reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Let it cool completely before transferring to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, warm the soup on the stove over medium heat, stirring occasionally, until heated through. You can add a little more broth or cream to adjust the consistency if it has thickened too much.

FAQs

1. Can I use jarred roasted red peppers instead of fresh ones?

Yes, jarred roasted red peppers work well if you’re short on time. Just make sure to drain and rinse them before adding to the soup.

2. Can I make this soup spicier?

Yes, you can add red pepper flakes, cayenne pepper, or fresh jalapeños to give the soup some heat. Adjust the amount based on your spice preference.

3. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 4 days. The flavors will develop even more after sitting for a while.

4. Is this soup vegan?

Yes, you can make it vegan by using vegetable broth and coconut cream instead of heavy cream.

5. How can I make this soup thicker?

If you prefer a thicker soup, reduce the amount of broth or add a small amount of cauliflower florets during the cooking process. You can blend them in to help thicken the soup naturally.

6. Can I add cheese to this soup?

Yes, you can stir in some grated Parmesan cheese or a bit of cream cheese for extra richness and flavor.

7. How do I make this soup even creamier?

To make the soup creamier, you can use full-fat coconut milk instead of cream, or blend in a small amount of cream cheese for a richer texture.

8. Can I use fresh garlic instead of roasted garlic?

Yes, you can use fresh garlic, but roasting it along with the peppers will give it a sweeter, more mellow flavor.

9. Can I add other vegetables to the soup?

Yes, you can add vegetables like carrots, celery, or zucchini for additional flavor and texture. Just sauté them with the onions and garlic.

10. Can I use a regular blender if I don’t have an immersion blender?

Yes, you can transfer the soup in batches to a regular blender. Just be careful as the soup will be hot, and make sure to leave some room in the blender for expansion.

Conclusion

Low Carb Roasted Red Pepper Soup is a simple yet flavorful soup that’s perfect for anyone looking for a comforting, healthy dish. With its creamy texture, smoky flavor, and rich tomato notes, it’s the perfect way to enjoy a delicious, satisfying soup without the carbs. Whether you’re following a low-carb diet or just looking for a tasty and wholesome option, this roasted red pepper soup is sure to become a go-to recipe in your kitchen.