Best 2 Low Carb Roasted Red Pepper Soup Recipes

ROASTED RED PEPPER SOUP

Steps:

• Pre-heat the oven to 200°C (400°F).
• Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
• Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
• Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
• Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.

LOW CARB-ROASTED RED PEPPER SOUP

Steps:

• Heat oil in medium saucepan over medium heat.
• Add celery, onions, and garlic; until vegetables are softened.
• Add roasted peppers and stock.
• bring to boil: lower heat and simmer 5 minutes.
• Puree soup in batches until smooth.
• Return to heat, and stir in cream.
• Add salt and pepper to taste and garnish with Parmesan.