Low Carb Roasted Red Pepper Soup
Low Carb Roasted Red Pepper Soup – very simple to make, creamy, healthy and nutritious soup, that takes 30 minutes to make.
This tasty and flavorful low carb roasted red pepper soup has been my favorite for years. Time to share the recipe, as you may be bored from all the tomato soup recipes I have on the blog.
What ingredients do I need to make roasted red pepper soup?
- roasted red peppers – either canned or freshly roasted and peeled
- olive oil
- black pepper
- tomato paste
- chicken, vegetable stock or bone broth
How to roast red peppers?
You have two main options, when it comes to roasting peppers.
Peppers can be roasted in the oven on either bake (roast) or broil. I’m not a huge fan of the broiling option, because I feel stuck to the oven, constantly watching the peppers to prevent burning. I like to bake the peppers.
Red peppers could also be grilled on a gas grill and you are going to achieve the same effect as roasting them.
To roast peppers in the oven:
- bake at 425 F for 25-30 minutes
- broil at 450 F for 20 minutes
Make sure you keep an eye on the peppers and turn them 2-3 times, to prevent burning.
To grill red peppers:
Grill on an gas grill at 450-500 F for 20-30 minutes, until charred.
How to make roasted red pepper soup?
- Roast red peppers in the oven on an aluminum foil lined baking sheet at 425 F for 25-30 minutes. Transfer to a large bowl and cover with plastic wrap. Let the peppers cool for 15 minutes. Covering the hot peppers creates hot and steamy environment and this way they peep easily.
- In a large pot heat olive oil and cook onion and garlic for 2-3 minutes, stirring frequently.
- Chop peppers and add to the pot. Add tomato paste, salt, pepper, oregano and stock.
- Bring to a boil, then simmer for 15 minutes.
- Pour into a blender and blend until smooth.
- Add the heavy cream. Serve.
Making roasted red pepper soup in a blender:
This soup in my opinion tastes best when blended until very creamy.
You can either use an immersion blender, or a powerful blender like Vitamix or Blendtec. It could also be made in a food processor.
I rarely use my immersion blender these days. When I compare the end result with my Blendtec, the immersion blender just doesn’t work that well.
What to serve these roasted red pepper soup with?
- grilled cheese sandwich
- as a side soup, with rice or pasta dishes
Toppings for this easy roasted red pepper soup?
There are so many different options for toppings on this healthy red pepper soup.
You can top it with:
- fresh herbs like chopped parsley or thyme
- hot pepper flakes
- chopped roasted red peppers
- toasted nuts
- your favorite cheese
- drizzle of olive oil
Why make roasted red pepper soup?
- It is super quick and easy to make
- Perfect as a light meal or side soup
- Red peppers are healthy – low in calories, rich in beta carotene and vitamin C
- Family favorite
- Freezes well, you can defrost it in the fridge
Can you make this red pepper soup vegan?
Yes, you can use this recipe to make a vegan roasted red pepper soup. Just skip the cream and use almond milk instead. Make sure you use vegan stock or water.
More roasted red pepper recipes:
- This Vegan Roasted Red Pepper Sauce from Salted Plains is made with roasted peppers and cashews makes for a deliciously easy sauce. Serve over pasta, with sandwiches, bowls, and more.
- Roasted Red Pepper And Tomato Spread (Lutenitsa) – a tasty savory treat, popular on the balkans.
- Roasted Red Pepper Hummus – used in a delicious healthy sandwich wrap.
Low Carb Roasted Red Pepper Soup
- 6 roasted red peppers - either 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 stock or bone broth
- 1/2 cup heavy cream
Roast red peppers in the oven on an aluminum foil lined baking sheet at 425 F for 25-30 minutes. Transfer to a large bowl and cover with plastic wrap. Let the peppers cool for 15 minutes. Covering the hot peppers creates hot and steamy environment and this way they peep easily.
In a large pot heat olive oil and cook onion and garlic for 2-3 minutes, stirring frequently.
Chop peppers and add to the pot. Add tomato paste, salt, pepper, oregano and stock.
Bring to a boil, then simmer for 15 minutes.
Pour into a blender and blend until smooth.
Add the heavy cream. Serve.
This soup looks delicious
Great soup. I’ve been making it regularly since you shared it.
It’s a winner!
Thanks for sharing!!
This was delicious! I doubled this for a party. While roasting the peppers I also roasted a couple of diced carrots and threw them in the mix. In lieu of the heavy cream I substituted all natural no sugar added peanut butter at the end before serving. Everyone just loved this. Thanks for the post!
Can this be made ahead of time?
Yes, up to 3 days in advance. You can freeze for up to 2 months. Defrost in the fridge, warm up in the microwave or on the stove top.
Love love love this- it’s easy and so good. I add cayenne pepper for a little heat and more salt and pepper. Thank you! My first time making it and tomorrow I’m making more!!
Added a poblano pepper, Roma tomato’s and fresh garlic to the roasting process. Added in grated Parmesan cheese while heating and added vegetable broth..delicious! Thank you!
I have made this several times and always get rave reviews! It delicious.