Best 3 Low Carb Roasted Red Pepper Soup Recipes

ROASTED RED PEPPERS SOUP

Roasted Red Peppers Soup image

If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 large sweet onion, chopped
2 teaspoons butter
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream

Steps:

In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

Nutrition Facts : Calories 135 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 753mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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.

ROASTED RED PEPPER BISQUE (SOUP)

Roasted Red Pepper Bisque (Soup) image

Several years ago I attended a wedding at Pinehurst Resort in N.C. This bisque was served and I absolutely loved it! I wrote to the resort and asked if they would share the recipe and they did! I'm posting it here so I never lose it. PS: I'm not really sure about the prep/cooking time since I have not made it yet and the time was not included in the recipe.

Provided by G.I. Joe Girl

Categories Peppers

Time 1h

Yield 1 Quart

Number Of Ingredients 12

Ingredients

3 ounces roasted red peppers, peeled and seeded
2 ounces yellow onions, large dice
1 ounce celery, large dice
1 ounce leek, sliced and rinsed
1/2 tablespoon garlic, chopped
1 tablespoon tomato paste
3 cups chicken stock
1/8 quart heavy cream
1/2 tablespoon clarified butter
1/2 ounce chevre cheese
1/8 lb roux
salt & white pepper

Steps:

In large pot, heat clarified butter and sweat celery, onion, leeks and garlic until tender. Add roasted red peppers and tomato paste. Cook briefly then add roux and cook until roux is softened and hot. Add chicken stock and mix well with wire whip to avoid lumps. Continue to stir until soup comes to a boil. Reduce to a simmer and let simmer until roasted red peppers break down. Add heavy cream and crumbled chevre cheese and again bring to a boil. Place soup in blender and puree until smooth. Adjust seasoning with salt and white pepper. Strain soup through china cap.

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