Description
Low Carb Roasted Red Pepper Soup is a rich and creamy soup made with roasted red peppers, garlic, and cream, offering a satisfying depth of flavor without the carbs. Perfect for a comforting and healthy meal.
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)
Instructions
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes (including roasting time)
- Category: Soup
- Method: Roast, Sauté, Blend
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
