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 whole roasted red peppers
- ¼ cup chopped onion
- 1 teaspoon chili pepper flakes
- 1 teaspoon minced garlic
- 1 cup heavy whipping cream
- ¼ cup olive oil
- ½ teaspoon xanthan gum
- Salt and pepper to taste
- 4 tablespoons Parmesan cheese
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 385.75 Calories, 36.78g Fats, 7.57g Net Carbs, and 4.97g Protein.
| Roasted Red Pepper Soup | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 4 whole roasted red peppers | 148 | 1.43 | 28.7 | 10 | 18.7 | 4.71 |
| ¼ cup chopped onion | 16 | 0.04 | 3.74 | 0.7 | 3.04 | 0.44 |
| 1 teaspoon chilli pepper flakes | 6 | 0.31 | 1.02 | 0.5 | 0.52 | 0.22 |
| 1 teaspoon minced garlic | 4 | 0.01 | 0.93 | 0.1 | 0.83 | 0.18 |
| 1 cup heavy whipping cream | 809 | 85.87 | 6.52 | 0 | 6.52 | 6.76 |
| ¼ cup olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| ½ teaspoon xanthan gum | 0 | 0 | 1 | 1 | 0 | 0 |
| 4 tablespoons Parmesan cheese | 83 | 5.47 | 0.68 | 0 | 0.68 | 7.57 |
| Totals | 1543 | 147.13 | 42.59 | 12.3 | 30.29 | 19.88 |
| Per Serving(/4) | 385.75 | 36.78 | 10.65 | 3.08 | 7.57 | 4.97 |
This makes a total of 4 servings of Roasted Red Pepper Soup. Each serving comes out to be 385.75 Calories, 36.78g Fats, 7.57g Net Carbs, and 4.97g Protein.
The Preparation
- 4 whole roasted red peppers
- ¼ cup chopped onion
- 1 teaspoon chilli pepper flakes
- 1 teaspoon minced garlic
- 1 cup heavy whipping cream
- ¼ cup olive oil
- ½ teaspoon xanthan gum
- Salt and pepper to taste
- 4 tablespoons Parmesan cheese
The Execution
- Toss the whole peppers, without the liquid from the jar, 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, heat up your teaspoon of 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 boil.
- Serve and top with some Parmesan cheese!
