Low Carb Red Pepper Soup
Low Carb Red Pepper Soup is a vibrant and creamy dish that warms the soul with every spoonful. Bursting with flavor, this soup features roasted red peppers and aromatic garlic, making it an ideal choice for chilly evenings, cozy gatherings, or as a refreshing summer starter. Quick to prepare and easily customizable, it’s a family favorite that promises satisfaction without the carbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 cups red bell peppers, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Wash and chop the red bell peppers into quarters, removing seeds and stems. Finely chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent.
- Add red bell peppers and minced garlic; sauté for 5-7 minutes until softened.
- Pour in vegetable broth to cover the vegetables completely. Bring to a gentle boil, then simmer for 20 minutes.
- Allow to cool slightly before blending until smooth using an immersion blender or regular blender.
- Stir in coconut milk and season with salt and pepper. Heat gently if needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 5g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added depth of flavor, roast the bell peppers until charred before chopping. Customize your soup by adding crushed red pepper flakes for heat or swapping coconut milk for heavy cream if not dairy-free.