Best 2 Low Carb Reduced Fat Super Easy Cream Of Red Pepper Soup Recipes

Indulge in a culinary symphony of flavors with our low-carb, reduced-fat cream of red pepper soup, a symphony of taste that caters to your health and taste buds. This delightful soup strikes a perfect balance between creamy indulgence and guilt-free satisfaction. We've curated a collection of recipes that cater to diverse dietary preferences, including vegetarian, vegan, and gluten-free options. From classic cream of red pepper soup to roasted red pepper and tomato soup, our recipes offer a delectable journey through a world of flavors. Join us as we embark on a culinary adventure, transforming simple ingredients into a symphony of taste.

Let's cook with our recipes!

CREAMY ROASTED RED PEPPER TOMATO SOUP

Creamy Roasted Red Pepper Tomato Soup image

Creamy roasted red pepper tomato soup made in 30 minutes! Savory, flavorful, and so easy to make. The perfect side to sandwiches, salads, and more!

Provided by Minimalist Baker

Categories Side Soup

Time 30m

Number Of Ingredients 18

Ingredients

2 large red bell peppers ((left whole))
1 28-ounce can crushed or peeled tomatoes in juices
1 6-ounce can tomato paste
1 cup water ((sub up to half with extra coconut milk for creamier soup))
1 14-ounce can light coconut milk ((use full fat for creamier soup))
1 1/2 Tbsp dried dill ((or sub 3 Tbsp (5 g) minced fresh dill per 1 1/2 Tbsp dried))
1 Tbsp garlic powder
1 tsp dried basil ((or sub 2 tsp minced fresh basil per 1 tsp dried))
1/2 tsp each sea salt and black pepper
3-4 Tbsp coconut sugar ((or stevia to taste))
1 pinch red pepper flake ((optional // for heat))
Croutons
Sliced tomatoes
Fresh dill
Full-fat coconut milk
Crispy baked chickpeas
Nutritional yeast or Vegan Parmesan Cheese
Black pepper

Steps:

Roast red peppers in a 500 degree F (260 C) oven (on a foil-lined baking sheet) or over an open flame on a grill or gas stovetop until tender and charred on all sides - about 10-15 minutes in the oven, or 5 minutes over an open flame. Then wrap in foil to steam for a few minutes.
In the meantime, add remaining soup ingredients to large pot and bring to a simmer. Then unwrap red peppers, let cool to the touch, and remove charred outer skin seeds and stems. Add to soup (see photo).
Transfer to blender or use immersion blender to purée soup. Then transfer back to saucepan/pot and bring to a simmer over medium-low heat. Taste and adjust seasonings as needed, adding more coconut sugar or stevia to sweeten, red pepper flake for heat, basil or dill for earthiness, garlic powder for overall flavor, or salt for saltiness. I added a bit more of each. Go for big flavor!
Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.
Serve as is or top with desired toppings, such as croutons, fresh dill or basil, tomatoes, crispy baked chickpeas, nutritional yeast or Vegan Parmesan Cheese, and/or black pepper.
Leftovers will keep covered in the refrigerator for 4-5 days or the freezer for 1 month.

Nutrition Facts : ServingSize 1 serving, Calories 161 kcal, Carbohydrate 35.5 g, Protein 7.1 g, Fat 0.4 g, Sodium 715 mg, Fiber 8.8 g, Sugar 25 g

LOW CARB, REDUCED FAT, SUPER-EASY CREAM OF RED PEPPER SOUP

Low Carb, Reduced Fat, Super-Easy Cream of Red Pepper Soup image

This takes ten minutes, tops. Fabulous, fast, delicious. And beautiful - looks festive in the bowl - garnish with a little parsley for the holidays. This soup is also quite good served cold. (Note: We have a vegan daughter in our mix - I'm tempted to try this with soft tofu instead of cream cheese.)

Provided by One Happy Woman

Categories Peppers

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (28 ounce) can chopped tomatoes
1 (28 ounce) can roasted red peppers
1 tablespoon olive oil
1 onion
3 garlic cloves
1 (8 ounce) package neufchatel cheese
1/2 chicken or 1/2 vegetable bouillon cube
1 teaspoon lemon pepper
1 teaspoon spanish smoked paprika

Steps:

Chop the onion and garlic and sweat them in the oil.
Add the cans of peppers and tomatoes.
Add the seasonings and the cream cheese.
With a stick blender, puree the soup ingredients.
Heat and serve.
Use 2 teaspoons of the smoked paprika if you're going to heat the soup right away; 1 teaspoon if you're making it ahead of time: the flavor develops with time and you don't want it to overwhelm the pepper/tomato flavor.
If you're not worried about fat grams, go ahead and use full-strength cream cheese.

Nutrition Facts : Calories 191.4, Fat 13, SaturatedFat 5.2, Cholesterol 42.3, Sodium 1479.1, Carbohydrate 10.6, Fiber 2.7, Sugar 4.1, Protein 9.8

Tips:

To save time, use pre-roasted red peppers from a jar. Look for jars with no added ingredients like oil or salt.
If you don't have an immersion blender, you can purée the soup in a regular blender. Just be careful not to overfill the blender, and blend in batches if necessary.
Serve the soup with a dollop of Greek yogurt or sour cream, if desired. You can also sprinkle with chopped fresh chives or parsley for a pop of color and flavor.
To make the soup ahead of time, let it cool completely and then store in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. When you're ready to serve, thaw in the refrigerator overnight or on the counter for several hours, then reheat over medium heat until warmed through.

Conclusion:

This low-carb, reduced-fat Cream of Red Pepper Soup is a delicious and easy-to-make meal that's perfect for a quick lunch or dinner. It's also a great way to use up leftover roasted red peppers. With its creamy texture and slightly sweet and tangy flavor, this soup is sure to be a hit with everyone at your table. So next time you're looking for a healthy and flavorful meal, give this recipe a try.