Low Carb Reduced Fat Super Easy Cream of Red Pepper Soup
Warm, velvety, and packed with wholesome flavor, this Low Carb Reduced Fat Super Easy Cream of Red Pepper Soup is a perfect choice for light yet satisfying meals. Roasted red bell peppers take center stage, lending their naturally sweet and smoky essence to a creamy base made with unsweetened almond milk and low sodium vegetable broth—keeping it both low in carbs and dairy-free. Infused with aromatic garlic, sautéed onions, and a hint of paprika, this healthy soup is pureed to silky perfection for a comfort food experience without the guilt. Quick to prepare in just 35 minutes, it’s ideal for busy weeknights or lunch on the go. Garnish with fresh basil leaves for a pop of freshness, and enjoy this guilt-free dish that balances nutrition with irresistible flavor.
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Recipe Information
Ingredients
- 4 medium Red bell peppers
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 4 cups Low sodium vegetable broth
- 1 cup Unsweetened almond milk
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 4 for garnish Fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C).
Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper.
Roast the bell peppers in the oven for 15-20 minutes, or until the skin is charred and wrinkled. Remove them from the oven and transfer to a bowl. Cover with plastic wrap and let them cool for 5 minutes. Once cooled, peel off the skins and set the roasted peppers aside.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Add the roasted red peppers and vegetable broth to the pot. Stir to combine and bring the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes.
Remove the pot from heat and carefully transfer the mixture to a blender. Blend until smooth, working in batches if necessary. Alternatively, use an immersion blender directly in the pot.
Return the pureed soup to the pot and stir in the unsweetened almond milk. Add paprika, ground black pepper, and salt. Reheat the soup gently over low heat if needed, but do not boil.
Taste and adjust seasoning as desired.
Serve hot, garnished with fresh basil leaves.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 431 mg | 19% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
