What’s better than sipping on some nice hot soup on a cold winter day? Nothing. So I created a nice creamy, roasted, soup that is just for those days when you want to sit next to the fire while curled up with a book.
The best part about this roasted red pepper soup is that it is incredibly easy to make and takes roughly 20 to 30 minutes from start to finish.
I thickened this delicious dish with xanthan gum, but the roasted red peppers also helps it to thicken. I really enjoy a nice thick soup, but you can skip the xanthan gum if you want. It’s all about preference! I also used store bought whole roasted red peppers to save time.
Yields 4 servings of Roasted Red Pepper Soup
The Preparation
- 4 medium roasted red pepper
- 1/4 cup onion, diced
- salt and pepper, to taste
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fresh garlic, minced
- 1 cup heavy whipping cream
- 1/4 cup olive oil
- 1/2 teaspoon xanthan gum
- 4 tablespoons parmesan cheese, shredded
The Execution
1. Toss the whole peppers, without the liquid from the jar, into a blender and puree until it becomes a thick sauce.
2. Add the onions, salt, pepper, and chili flakes then puree again.
3. In a stovetop pan, heat up your teaspoon of garlic.
4. Pour in your pepper/chili mix and bring to a boil.
5. Whisk in the heavy cream and again, bring to a boil.
6. In a separate bowl, stir together the olive oil and xanthan gum.
7. Quickly pour the xanthan gum into the soup. Stir and the soup should begin to thicken.
8. Bring to a boil. Serve and top with some Parmesan cheese!
This makes a total of 4 servings of Roasted Red Pepper Soup. Each serving comes out to be 359 calories, 36.9g fats, 3.2g net carbs, and 4.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 medium roasted red pepper | 6 | 0.4 | 0.8 | 0.1 | 0.6 | 0.1 |
| 1/4 cup onion | 16 | 0 | 3.7 | 0.7 | 3.1 | 0.5 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon crushed red pepper flakes | 6 | 0.3 | 1 | 0.5 | 0.5 | 0.2 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| 1/4 cup olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon xanthan gum | 8 | 0 | 1.8 | 1.8 | 0 | 0 |
| 4 tablespoon parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| Totals | 1434 | 147.8 | 15.9 | 3.2 | 12.7 | 17.4 |
| Per Serving (/4) | 359 | 36.9 | 4 | 0.8 | 3.2 | 4.4 |
Roasted Red Pepper Soup
Ingredients
- 4 medium roasted red pepper
- ¼ cup onion diced
- salt and pepper to taste
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fresh garlic minced
- 1 cup heavy whipping cream
- ¼ cup olive oil
- ½ teaspoon xanthan gum
- 4 tablespoon parmesan cheese shredded
Instructions
- Toss the whole roasted and peeled peppers, without the liquid from the jar (if using premade), into a blender and puree until it becomes a thick sauce.
- Add in the onions, salt, pepper, and chili flakes, then puree again.
- In a stovetop pan over medium heat, warm up the garlic.
- Pour in your pepper/chili mix and bring to a boil.
- Whisk in the heavy cream and again bring to a boil.
- In a separate bowl, stir together the olive oil and xanthan gum.
- Quickly pour the xanthan gum into the soup. Stir and the soup should begin to thicken.
- Bring to a final boil.
- Top with some Parmesan cheese and serve!
