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

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LOW CARB-ROASTED RED PEPPER SOUP



Low Carb-Roasted Red Pepper Soup image

Make and share this Low Carb-Roasted Red Pepper Soup recipe from Food.com.

Provided by Snewtie

Categories     Very Low Carbs

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 celery ribs
1 small onion (Chopped)
2 garlic cloves
4 red peppers (roasted)
29 ounces chicken broth
8 ounces water
2/3 cup milk
salt & pepper
parmesan cheese

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.

RED PEPPER SOUP



Red Pepper Soup image

This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.

Provided by Judi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 5

Number Of Ingredients 7

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
½ cup heavy cream
⅛ teaspoon ground black pepper

Steps:

  • Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
  • Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
  • Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g

BASIC LOW CARB VEGETABLE CREAM SOUP



Basic Low Carb Vegetable Cream Soup image

Karen's Gourmet Low-Carb Recipes By Karen Barnaby "I started making this soup during a non-dairy phase and found that the Dijon added a special zing to the flavour. Add more if you like it! Other vegetables can replace the cauliflower: asparagus, spinach, red bell peppers, tomatoes or more cauliflower. I once made it with red Swiss chard stalks and it was delicious! If you use a fibrous vegetable like asparagus, strain the soup through a sieve after pureeing. There are many options for garnishing - bacon bits, chunks of chicken, ham, sour cream, crispy prosciutto or pancetta, smoked salmon or a sprinkling of cheese. Blue cheese is great with plain cauliflower and smoked salmon is elegant on asparagus."

Provided by Nana Lee

Categories     Cauliflower

Time 40m

Yield 12 cups

Number Of Ingredients 11

1 lb cauliflower
1 1/2 lbs broccoli
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
10 cups chicken stock
1 teaspoon salt
1 tablespoon Dijon mustard
1 teaspoon dried tarragon leaves or 1 teaspoon herbs, of your choice
sea salt
fresh ground black pepper
heavy cream (optional)

Steps:

  • Trim the broccoli and cauliflower and chop coarsely.
  • The core of the cauliflower and broccoli should be used too.
  • Save a few tiny florets of broccoli to add later.
  • In a large pot, heat the oil over medium heat.
  • Add the garlic and sizzle until it smells fragrant.
  • Add the broccoli, cauliflower, stock and salt.
  • Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
  • Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste.
  • Thin with stock or water if the soup is too thick.
  • Add the cream if desired.
  • The dairy is optional and not included in the count.
  • Total Calories: 566.
  • Fat: 31 grams.
  • Carbs: 63 grams.
  • Fiber: 33 grams.
  • Protein: 31 grams.

Nutrition Facts : Calories 122.4, Fat 4.9, SaturatedFat 1, Cholesterol 6, Sodium 524, Carbohydrate 13.1, Fiber 2.5, Sugar 5.1, Protein 7.5

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