Best 3 Low Carb Reduced Fat Super Easy Cream Of Red Pepper Soup Recipes

Craving a creamy yet healthful soup that won't break your diet? Look no further than our low-carb, reduced-fat cream of red pepper soup! This quick and easy recipe delivers a symphony of flavors in every bite. Made with roasted red peppers, light cream, and a touch of savory spices, this soup is a guilt-free indulgence that will satisfy your cravings without compromising your health goals. Get ready to tantalize your taste buds with this delectable, low-carb culinary creation!

Check out the recipes below so you can choose the best recipe for yourself!

LOW CARB-ROASTED RED PEPPER SOUP

Low Carb-Roasted Red Pepper Soup image

Make and share this Low Carb-Roasted Red Pepper Soup recipe from Food.com.

Provided by Snewtie

Categories Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 celery ribs
1 small onion (Chopped)
2 garlic cloves
4 red peppers (roasted)
29 ounces chicken broth
8 ounces water
2/3 cup milk
salt & pepper
parmesan cheese

Steps:

Heat oil in medium saucepan over medium heat.
Add celery, onions, and garlic; until vegetables are softened.
Add roasted peppers and stock.
bring to boil: lower heat and simmer 5 minutes.
Puree soup in batches until smooth.
Return to heat, and stir in cream.
Add salt and pepper to taste and garnish with Parmesan.

RED PEPPER SOUP

Red Pepper Soup image

This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.

Provided by Judi

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 55m

Yield 5

Number Of Ingredients 7

Ingredients

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
½ cup heavy cream
⅛ teaspoon ground black pepper

Steps:

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g

BASIC LOW CARB VEGETABLE CREAM SOUP

Basic Low Carb Vegetable Cream Soup image

Karen's Gourmet Low-Carb Recipes By Karen Barnaby "I started making this soup during a non-dairy phase and found that the Dijon added a special zing to the flavour. Add more if you like it! Other vegetables can replace the cauliflower: asparagus, spinach, red bell peppers, tomatoes or more cauliflower. I once made it with red Swiss chard stalks and it was delicious! If you use a fibrous vegetable like asparagus, strain the soup through a sieve after pureeing. There are many options for garnishing - bacon bits, chunks of chicken, ham, sour cream, crispy prosciutto or pancetta, smoked salmon or a sprinkling of cheese. Blue cheese is great with plain cauliflower and smoked salmon is elegant on asparagus."

Provided by Nana Lee

Categories Cauliflower

Time 40m

Yield 12 cups

Number Of Ingredients 11

Ingredients

1 lb cauliflower
1 1/2 lbs broccoli
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
10 cups chicken stock
1 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon dried tarragon leaves or 1 teaspoon herbs, of your choice
sea salt
fresh ground black pepper
heavy cream (optional)

Steps:

Trim the broccoli and cauliflower and chop coarsely.
The core of the cauliflower and broccoli should be used too.
Save a few tiny florets of broccoli to add later.
In a large pot, heat the oil over medium heat.
Add the garlic and sizzle until it smells fragrant.
Add the broccoli, cauliflower, stock and salt.
Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste.
Thin with stock or water if the soup is too thick.
Add the cream if desired.
The dairy is optional and not included in the count.
Total Calories: 566.
Fat: 31 grams.
Carbs: 63 grams.
Fiber: 33 grams.
Protein: 31 grams.

Nutrition Facts : Calories 122.4, Fat 4.9, SaturatedFat 1, Cholesterol 6, Sodium 524, Carbohydrate 13.1, Fiber 2.5, Sugar 5.1, Protein 7.5

Tips:

Choose ripe and flavorful red bell peppers. This will ensure that your soup has a rich and vibrant flavor.
Roast the red bell peppers before blending them. This will help to caramelize the peppers and bring out their natural sweetness.
Use a high-quality vegetable broth. This will also help to enhance the flavor of your soup.
Add a touch of spice to your soup. This could be done with a pinch of cayenne pepper, paprika, or chili powder.
Garnish your soup with fresh herbs or crumbled cheese. This will add a pop of color and flavor to your dish.

Conclusion:

Cream of Red Pepper Soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover roasted red peppers. This soup is sure to be a hit with your family and friends. It is also a great way to get your daily dose of vegetables. So next time you are looking for a quick and easy meal, give this Cream of Red Pepper Soup a try. You won't be disappointed!