Easy Low Carb Roasted Red Pepper Soup Recipe

Low Carb Roasted Red Pepper Soup has been a lifesaver for me those weeks when I’m trying to eat better but still crave something cozy. 

Ever stood in front of your fridge at 6pm, totally blanking? Yeah, same. I wanted simple, bold flavors and something that wouldn’t knock me off my low-carb/keto groove. 

Plus I needed it to be fast. Sound familiar? I figured this little guide can help anyone who’s in that “what am I supposed to cook” fog — and especially if you’re keen on easy, nourishing soup.

What ingredients do I need to make roasted red pepper soup?

Okay, so honestly you don’t need anything too wild or expensive here. I grab:

• 4 large red bell peppers, obviously the flavor main event
• 1 small onion (yellow, if we’re being picky, but don’t sweat it)
• 2-3 garlic cloves (yep, garlic goes in most of my stuff)
• 2 cups veggie broth, or chicken if that’s all you’ve got
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika (this makes a difference!)
• Salt and pepper, taste and add more if needed
• For creaminess, you can toss in half a cup of heavy cream or just a splash of coconut milk if dairy is a no-go

Sometimes, I’ll add a pinch of red pepper flakes if I want to zing things up. That’s optional, but yum.

How to roast red peppers?

Alright, there’s the “fancy” way and the “realistic” way. You set your oven on broil (most of us have one, if not, a really hot bake setting does fine). Slice those peppers in half, chuck the seeds, then flatten them skin-side up on a baking sheet. Splash a bit of olive oil over them. Broil until the skins are blackened in spots. Don’t panic if they look burnt — this is flavor, I promise.

Then, shove the peppers into a bowl, cover with a plate, and let steam for ten minutes. This’ll make peeling off those skins comically easy. Truth: Sometimes I get impatient and don’t get every bit peeled, and nobody’s ever noticed. If you’re crunched for time, grab a jar of roasted red peppers from the store.

People always ask if roasting is really necessary. In my very big opinion, yes. Roasting gets you that rich, almost sweet depth you can’t fake.

“I’d totally hated peppers before, but roasting them like this made me a believer. It’s crazy good!” – Julia R.

How to make roasted red pepper soup?

Here’s where the magic (okay, simplicity) happens. Toss your peeled roasted peppers, onion, and garlic into a big pot with your broth. Bring it to a boil, then let it simmer a bit — maybe ten minutes. That’s it for cooking. Use a blender or an immersion blender straight in the pot (fewer dishes, right?) until it’s super smooth.

Now, swirl in the heavy cream or coconut milk, and sprinkle the smoked paprika. I always take a taste at this stage — sometimes I add more salt, sometimes a squeeze of lemon. Don’t be afraid to “doctor it up,” as my grandma used to say.

Kids love it, by the way. My picky nephew actually asked for seconds. That honestly never happens with literal anything else I make.

What type of peppers are the best to use?

Red bell peppers are my go-to. They’re sweet, easy to find, and roast up perfectly. Orange peppers work in a pinch — a little less sweet, maybe, but still tasty. Stay away from green peppers unless you like a more bitter soup. Fancy heirloom peppers are fine but can be pricey. Honestly, just whatever’s on sale is usually good enough. A mix is cool, too!

Tiny pro-tip: Don’t let anyone talk you into using spicy peppers unless everyone eating is a heat-lover. Mild and sweet win here. Cozy, not crazy.

How to lower the carbs in this recipe?

Here’s a sneaky secret: red bell peppers are already one of the lower carb veggies. But for strict keto buddies, you can:

• Skip onions or use leeks, which are lower in carbs
• Use full-fat cream instead of milk, for richness without extra carbs
• Absolutely avoid sugar, don’t add any (not that you’d want to anyway)
• Double up on the broth if it’s too thick — makes more soup, fewer carbs per cup!

There are some recipes online that’ll add potato or carrot to this, and that’s totally fine if you’re not watching your carbs. But seriously, you don’t need them here. This soup’s already satisfying as heck.

Common Questions

Do I have to peel the red peppers?

 Nah, but it really improves the texture. If you skip it, you might get tiny bits of skin. Not a huge deal, but the soup won’t be quite as smooth.

Can I freeze this soup?

 Absolutely. It freezes like a champ. Just let it cool, portion into containers, and stash it away.

What if I’m dairy-free?

 No problem. Just swap in coconut milk or another plant milk. It stays rich and creamy, promise.

Can I use jarred roasted red peppers instead?

 Yep, do it if you’re in a hurry. Rinse and drain them first or your soup might taste a bit tangy.

Can I add protein? Totally! Toss in some cooked chicken or shrimp at the end, or serve with a boiled egg on the side. Even a scoop of cottage cheese works for extra creaminess.

Warm Bowls & Big Flavors: Time to Try It

So there you have it. My favorite Low Carb Roasted Red Pepper Soup routine, made way simpler (and honestly tastier) than a lot of those five-star restaurant versions.

It fits keto diets, busy lives, and honestly just regular people who want something hot that doesn’t take all night. If you want more easy, healthy eats, 

Seriously, give this a try. Worst case? You’ll have a delicious backup in the freezer for those nights when even thinking about dinner feels like work.