Roasted Red Pepper Soup Recipe
![Atkins Roasted Red Pepper Soup](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/c5a7559a3febc211a1c9aa122ef1ae80_025ddc1f-652d-41d5-83fc-a9a6cc94513a.jpg)
4.8g
Net Carbs
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.3g
Protein
16.4g
Fat
0.4g
Fiber
190.2cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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2 tablespoon Extra Virgin Olive Oil
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2 stalk, medium (7-1/2" - 8" long) Celery
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1 small Onions
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2 clove Garlic
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12 oz Roasted Bell Peppers
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7 fl oz Tap Water
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2 14.5 oz can Chicken Broth, Bouillon or Consomme
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0 2/3 cup Heavy Cream
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0 1/4 cup Parmesan Cheese (Grated)
DIRECTIONS
- Heat oil in medium saucepan over medium heat.
- 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.
- Purée soup in batches in a blender or food processor until smooth.
- Return soup to saucepan; stir in cream. Heat gently.
- Add salt and pepper to taste. Sprinkle with Parmesan cheese before serving. Optional: serve with a drizzle of sour cream.
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.