Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Servings: 4
Creamy, healthy, and nutritious – this filling soup is easy to make, and it is low carb! With only a few simple ingredients, you’ll be able to throw this together in a flash. Ready in less than an hour, a bowl of this Roasted Red Pepper Soup sure will you with comfort and love! Tasty and flavorful, this has been my long time favourite soup of all time!
INGREDIENTS
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6 roasted red peppers (canned or freshly roasted and peeled)
3 cloves garlic
1 medium onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
3 tablespoons tomato paste
3 c chicken (vegetable stock or bone broth)
1/2 c heavy cream
How to make Low Carb Roasted Red Pepper Soup
Step 1: In a 425 degrees F oven, roast the red peppers placed in an aluminium foil-lined baking sheet for about 25 to 30 minutes.
Step 2: When done, transfer the roasted red peppers to a large bowl. Cover with plastic wrap and allow to cool for at least 15 minutes.
Step 3: Heat olive oil in a large pot. Once hot, cook the onion and garlic for about 2 to 3 minutes, stirring constantly.
Step 4: Add the chopped peppers to the pot, followed by the tomato paste, salt, pepper, oregano, and stock.
Step 5: Bring the mixture to a boil and simmer for about 15 minutes.
Step 6: Transfer into a blender and pulse until smooth.
Step 7: Once smooth, add in the heavy cream.
Step 8: Serve and enjoy!
NUTRITION FACTS:
Calories: 279, Fat: 20g, Saturated Fat: 4g, Cholesterol: 63mg, Sodium: 1497mg, Potassium: 412mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 2g, Protein: 17g, Vitamin A: 590%, Vitamin C: 32.5%, Calcium: 51%, Iron: 1.7%
Ingredients
- 6 roasted red peppers (canned or freshly roasted and peeled)
- 3 cloves garlic
- 1 medium onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 3 tablespoons tomato paste
- 3 c chicken (vegetable stock or bone broth)
- 1/2 c heavy cream
Instructions
Step 1: In a 425 degrees F oven, roast the red peppers placed in an aluminium foil-lined baking sheet for about 25 to 30 minutes.
Step 2: When done, transfer the roasted red peppers to a large bowl. Cover with plastic wrap and allow to cool for at least 15 minutes.
Step 3: Heat olive oil in a large pot. Once hot, cook the onion and garlic for about 2 to 3 minutes, stirring constantly.
Step 4: Add the chopped peppers to the pot, followed by the tomato paste, salt, pepper, oregano, and stock.
Step 5: Bring the mixture to a boil and simmer for about 15 minutes.
Step 6: Transfer into a blender and pulse until smooth.
Step 7: Once smooth, add in the heavy cream.
Step 8: Serve and enjoy!
