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Roasted Red Pepper Soup
This super creamy roasted red pepper soup is ultra smooth, rich, and creamy. Ready in a few minutes, this soup recipe uses pantry staples and is perfect for a busy weeknight dinner.
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Course:
Keto Soup, Soup
Cuisine:
American
Keyword:
Roasted Red Pepper Soup
Servings:
6
servings
Calories:
65
kcal
Author:
Ioana Borcea from LowCarbSpark.com
Ingredients
1
tbsp
olive oil
1
medium
onion
chopped
2
cups
carrots
chopped
3
celery stalks
chopped
½
tsp
black pepper
¼
tsp
crushed red pepper
2
garlic cloves
chopped
2
tbsp
torn basil
fresh
1
tbsp
thyme
fresh
2
12-ounce
jars roasted bell peppers
drained
1
28-ounce
can of canned tomatoes with juices
4
cups
vegetable broth
¼
cup
Greek yogurt
fresh basil
1
tsp
salt
US Customary
-
Metric
Instructions
In a large pot, heat the olive oil over medium heat.
1 tbsp olive oil
Add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until they become soft and translucent.
1 medium onion,
2 cups carrots,
3 celery stalks
Sprinkle the salt, black pepper, and crushed red pepper over the vegetables, stirring to distribute the seasonings evenly.
½ tsp black pepper,
1 tsp salt,
¼ tsp crushed red pepper
Stir in the minced garlic, torn basil, and thyme. Continue to cook for another 1-2 minutes, until the mixture becomes fragrant.
2 garlic cloves,
2 tbsp torn basil,
1 tbsp thyme
Mix in the roasted red peppers, stirring well to combine with the other ingredients.
2 12-ounce jars roasted bell peppers
Pour in the canned tomatoes (along with their juices) and the vegetable broth. Stir to integrate all components.
1 28-ounce can of canned tomatoes with juices,
4 cups vegetable broth
Bring the soup to a boil, then reduce the heat to a simmer. Allow the soup to simmer gently for 15-20 minutes, stirring occasionally.
After simmering, turn off the heat. Use an immersion blender to purée the soup directly in the pot until it reaches a smooth and even consistency.
If using Greek yogurt, stir it into the blended soup until it's thoroughly mixed.
¼ cup Greek yogurt
Ladle the hot soup into bowls. Garnish with additional fresh torn basil.
fresh basil
Video
Nutrition
Serving:
1
serving
|
Calories:
65
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
0.4
mg
|
Sodium:
1941
mg
|
Potassium:
222
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
4201
IU
|
Vitamin C:
36
mg
|
Calcium:
57
mg
|
Iron:
1
mg
|
Net Carbs:
7
g