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Abby

Low Carb Roasted Red Pepper Soup

This creamy, low-carb roasted red pepper soup is quick to make, full of rich flavor, and ready in under an hour. Perfect for a healthy lunch or light dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 279
Ingredients Equipment Method Notes

Ingredients
  

  • 6 roasted red peppers – canned or freshly roasted and peeled
  • 3 cloves garlic
  • 1 medium onion
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp oregano
  • 3 tbsp tomato paste
  • 3 cups chicken, vegetable, or bone broth
  • 1/2 cup heavy cream

Equipment

  • Baking Sheet for roasting peppers
  • large pot
  • Blender for pureeing soup

Method
 

  1. Roast red peppers at 425°F for 25–30 minutes on a foil-lined baking sheet. Transfer to a large bowl, cover with plastic wrap, and let steam for 15 minutes before peeling.
  2. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking for 2–3 minutes.
  3. Chop roasted peppers and add to pot with tomato paste, salt, pepper, oregano, and stock. Bring to a boil, then simmer for 15 minutes.
  4. Transfer soup to a blender and blend until smooth.
  5. Stir in heavy cream, adjust seasoning, and serve hot.

Notes

For maximum flavor, roast your own peppers instead of using jarred. To make it dairy-free, substitute coconut cream for heavy cream. Serve with fresh herbs or a sprinkle of parmesan if desired.