Roasted Red Pepper Soup

DifficultyDifficult
Yield6 servings
Prep10 mins
Cook15 mins

4.8g

Net Carbs

5.3g

Protein

16.4g

Fat

0.4g

Fiber

190

Calories

Roasted Red Pepper Soup
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

Ingredients:

  • 2 cloves Garlic
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 14.5 ounces cans Chicken Broth, Bouillon or Consomme
  • 1/4 cup Parmesan Cheese (Grated)
  • 12 ounces Roasted Bell Peppers
  • 2 stalk, medium (7-1/2" - 8" long) Celery
  • 7 fluid ounces Tap Water
  • 1 small Onion
  • 2/3 cup Heavy Cream

Directions:

  1. Heat oil in medium saucepan over medium heat.
  2. Dice the celery and white onion.  Mince the garlic and add all three to the pan, cook and stir occasionally for about 8 minutes or until they are softened. Add diced roasted peppers, water and broth. Bring to a boil; lower heat and simmer 5 minutes.
  3. Purée soup in batches in a blender or food processor until smooth.
  4. Return soup to saucepan; stir in cream. Heat gently.
  5. Add salt and pepper to taste. Sprinkle with Parmesan cheese before serving.  Optional:  serve with a drizzle of sour cream.

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