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.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 279kcal | Carbohydrates: 6g | Protein: 17g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 1497mg | Potassium: 412mg | Fiber: 1g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 32.5mg | Calcium: 51mg | Iron: 1.7mg