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    Home » Main Dish Recipes » Soups » Low Carb Roasted Red Pepper Soup

    Low Carb Roasted Red Pepper Soup

    5 Ingredient RecipesGluten & Grain Free RecipesLow Carb & Keto RecipesTrim Healthy Mama Recipes

    Published: Aug 29, 2018 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto roasted red pepper soup

    This Roasted Red Pepper Soup is so much better than the store bought carton varieties. With only a handful of ingredients, it is as easy as roasting some veggies and using a blender.

    overhead view of a bowl of roasted red pepper soup set on a blue polka dot napkin up close

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

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    I love the color of this soup. I used a couple huge red peppers and then some yellow and orange mini sweet peppers as well. If you use all red peppers the color will be darker.

    container for Vital Proteins Bone Broth Collagen

    My trick to increasing the nutrients in this soup is to use Vital Proteins Chicken Bone Broth Collagen. I've made bone broth from scratch in the past but it can be time-consuming. It is much, much easier to just add a couple scoops of Organic Chicken Bone Broth Powder right into my soup.

    Vital Proteins containers of Chicken Broth Collagen with a small measuring cup full of supplement

    Adding collagen into this roasted red pepper soup can turn it from a side into a meal. The protein in the collagen will help you feel full until the next meal time rolls around.

    I enjoy this roasted red pepper soup with a salad on the side.

    sheet pan full of pepper pieces

    How to roast red peppers

    For a more intense flavor, you can roast the peppers longer and char the skin under the broiler. I just roasted these until they softened. Don't worry about the skin either. You won't even know it's there after you puree this.

    close up on sheet pan full of roasted pepper pieces

    This is a great way to use up peppers if they are past their prime. No one will notice slightly wrinkly peppers in a pureed soup.

    Once the peppers are done you just need to blend them with the other ingredients. Easy peasy. I just dissolve my Vital Proteins Chicken Bone Broth Collagen in the hot broth and proceed with the recipe.

    glass measuring cup full of chicken broth

    The bone broth collagen has a very mild flavor. It works well to add to any soups, sauces, or savory beverages. I love having soup for lunch, especially in the fall and winter, and just adding in a single scoop really boosts the nutrition. You can even add it into store-bought or previously made homemade soup.

    blender full of roasted red peppers and ingredients for soup

    Ingredients for the Roasted Red Pepper Soup

    2.5 lb sweet peppers

    1 lb chopped cauliflower

    2 cups chicken broth

    2 cups heavy cream or half and half

    1.5 teaspoon salt

    1 teaspoon sugar-free sweetener such as my sweetener blend

    2 scoops Vital Proteins Chicken Bone Broth Collagen

    close up on pot of roasted red pepper soup with ladle

    I hope you enjoy this Roasted Red Pepper Soup! Serve it with some Keto Biscuits for a true comfort food meal!

    black bowl full of roasted red pepper soup set net to a spoon and napkin

     

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    black bowl full of roasted red pepper soup set net to a spoon and napkin up close

    Roasted Red Pepper Soup

    Roasted Red Pepper Soup has only a handful of ingredients. It is as easy as roasting some veggies and using a blender.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Lunch, Main Course, Side Dish, Soup
    Cuisine: American
    Servings: 12 servings
    Calories: 183
    Author: Taryn

    Equipment

    Blender

    Ingredients

    • 2.5 lb sweet peppers
    • 1 lb chopped cauliflower
    • 2 cups chicken broth
    • 2 cups heavy cream
    • 1.5 teaspoon salt
    • 1 teaspoon sugar-free sweetener optional
    • 2 scoops Vital Proteins Chicken Bone Broth Collagen
    US Customary - Metric
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    Instructions

    • Put the sweet peppers on a large baking sheet. Roast at 400 degrees for 30 minutes or until softened and slightly browned.
    • Meanwhile, add the cauliflower and broth to a large stock pot. Simmer over medium until the peppers are done. Stir in the bone broth collagen.
    • Add the peppers, cauliflower, half the broth, and the remaining ingredients to a blender. Process until smooth. Add back to the pot and heat until hot.

    Notes

    If you would like to reduce the fat you can use half and half instead of cream.

    Nutrition

    Calories: 183 | Carbohydrates: 8g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 473mg | Potassium: 373mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3540IU | Vitamin C: 141.9mg | Calcium: 43mg | Iron: 0.6mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Love soup? Check out these:

    Keto Butternut Squash Soup

    Keto Zuppa Toscana

    Low Carb Cream of Mushroom Soup

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    Reader Interactions

    Comments

    1. Val says

      October 19, 2019 at 11:53 am

      Love this soup made it last week and. My daughter came home yesterday from Costco with 2 big bags of peppers and 2 big bags of cauliflower and asked me to make double batch. Peppers are roasting as well speak. This will be a constant in our house The fact it is low carb is a definite positive. We are a type 1 diabetic family so this fits in for everyone in the family5 stars

      Reply
    2. Jane says

      February 18, 2019 at 5:27 pm

      Wow....best roasted pepper soup I ever tasted!! This will become a regular for me!5 stars

      Reply
    3. Lori J Chapman says

      February 05, 2019 at 8:34 am

      Love this idea! I can see serving this with a few shrimp laid on top (OHHH! I could roast them at the same time as the peppers!) I also love the idea of a little basil chiffonade on top, or even a little bit of thinly sliced scallions. Ginger would be a good choice, too. Love the idea of customizing this soup, but when I make it this week, it will be exactly as directed so I can enjoy it in its original form first :>) Thanks for the great recipe.

      Reply
    4. Denay DeGuzman says

      October 31, 2018 at 12:50 pm

      Mmm...This roasted red-pepper soup is just as delicious as it looks. The great part? It's quick and easy to make!5 stars

      Reply
    5. Joanie says

      October 30, 2018 at 5:27 pm

      My husband and I loved this soup! I'm bookmarking this recipe to make again and again. Such wonderful flavors and the soup comes together so quickly.5 stars

      Reply
    6. Susanne says

      October 30, 2018 at 11:20 am

      My husband LOVE soup. So I'm always looking for new recipes to make for him. He LOVED this recipe! He actually asked me to make it again before he finished eating. This is a keeper for sure!!5 stars

      Reply
    7. Aimee says

      October 19, 2018 at 12:15 pm

      This sounds great. If I use all red peppers do you think I need the sweetener?

      Reply
      • Taryn says

        October 19, 2018 at 6:51 pm

        You can taste it and then decide. I like it without it but it does help bring out the sweetness of the peppers.

        Reply
        • Hazel says

          January 27, 2019 at 9:51 am

          When I do red pepper soup or tomato soup I add a tsp of baking soda which cuts the acidity and makes it sweeter than if you used sugar and its healthier.

    8. Megan says

      April 23, 2017 at 4:54 am

      Do you discard the other half of the broth or mix it in at the end? Sounds delicious ?

      Reply
      • Taryn says

        April 23, 2017 at 8:28 am

        Mix it in. It's left in the pot during blending so when you add the puree back to the pot to the warm it gets mixed in.

        Reply

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