Roasted Red Pepper Soup

by Eugene on April 3, 2009 · 8 comments

roasted red pepper soup low carb

Even though we’ve barely broken into spring, Austin’s blue skies and 80° weather have tripped whichever part of my brain that controls grill use, window-inspired daydreaming, and urges to go canoeing. As such, I’m sliding of all the winter spices–nutmeg, cloves, and allspice, among others–to the back of the cabinet and setting my alarm for the farmer’s market.

This red pepper soup makes a summery, low-calorie alternative to its tomato cousin. It’s the very opposite of heavy, and it has a natural sweetness that’ll appeal to anyone who spent a day in the heat (or to anyone wishing they had been able to).

roasting red peppers low carb


  • 6 red bell peppers
  • 4 large garlic cloves
  • 2 cups chicken broth
  • 1/4 tsp. olive oil
  • 2 tbsp. sour cream
  • 2 tsp. water
  • 1/4 cup chives, chopped

Preheat oven to 350°F.

Roast garlic by cutting off root ends, drizzling with olive oil, wrapping in foil, and baking in an oven for 30 minutes. Cool, then peel.

Lay peppers on a grill or gas stovetop and grill them with high heat, turning occasionally, until skins are blackened or about 10 minutes. Place them in a covered bowl or a brown paper bag until they are cool enough to handle. Then peel them, discarding seeds and stems.

roasted red peppers

roasted red peppers

Place the peppers, roasted garlic, and chicken broth into a food processor or blender, then puree. Place in a saucepan and warm over medium heat, stirring occasionally. Add salt and pepper to taste.

Mix sour cream and water, then drizzle over individual bowls of soup. Sprinkle with chives.

Makes 2-3 servings.

roasted red pepper soup low carb

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{ 8 comments… read them below or add one }

1 LowCarbChic April 5, 2009 at 1:45 pm

I love the pic of the peppers on the stove……Excellent

2 Lauren B April 5, 2009 at 1:50 pm

That looks so refreshing! Could do you that on a covered surface burner?

3 Diet-to-Go June 25, 2009 at 5:56 pm

This pepper soup looks great and must be delicious. I loved the pictures of pepper – both on the stove and the peeled ones. I never knew you could make a soup from pepper. Next time, I run out of tomatoes or other vegetables, I will remember this pepper soup and try it.

4 PJ September 30, 2009 at 7:22 pm

Does this come out hot or spicy? I had a 13 year old who is a spice wimp is why I ask. :-)


5 Matt October 1, 2009 at 12:57 pm

I will definitely try this recipe. I was never a fan tomato soup but think this recipe has some real potential. One thing I wonder though is if any additional fat would needed if the chicken broth were replaced with vegetable broth. Do you think adding a dash of oil would replace the missing chicken fat and enhance the flavor?

6 Eugene October 1, 2009 at 7:34 pm

Matt, to my knowledge chicken broth barely contains any fat, so I think a straight up substitution might work fine. If you put in a dash or two of oil, you risk it floating to the top and giving your soup a scary film. ;-)

7 Eugene October 1, 2009 at 7:35 pm

PJ, it comes out sweet and light. The kiddos should love it!

8 kat January 20, 2011 at 12:41 pm

can i use roasted red peppers

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