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red pepper soup

Roasted Red Pepper & Tomato Soup

Course: Soup
Cuisine: gluten free, Low Carb, Vegetarian
Keyword: low carb soup, red pepper soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 80kcal
Author: Angela Coleby
This roasted red pepper tomato soup is vibrant in colour and packed with flavour. An easy low carb soup too.
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Ingredients

  • 4 red peppers
  • 1 medium onion peeled and halved
  • 3 cloves garlic peeled
  • 2 tablespoons olive oil
  • 14.5 oz canned tomatoes
  • 1 cup vegetable stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried red chilis

Instructions

  • Preheat the oven to 200C/400F degrees.
  • Cut the peppers into half and deseed them.
  • Place the peppers, onions and garlic on a baking sheet and drizzle the olive oil over them.
  • Bake in the oven for 30 minutes.
  • Remove from the oven and place the red peppers in a zip lock bag for 5 minutes to loosen the charred skin.
  • Remove the charred skins from the peppers.
  • Place the peppers, onion and garlic into a saucepan and add the tin of tomatoes, dried red chilis and vegetable stock. Season and cook on a medium heat for 5 minutes.
  • Remove from the heat and blend with either a hand blender or pour the soup into a blender and blitz until smooth. Add more vegetable stock if the soup is too thick. Taste and adjust the seasoning.
  • Serve and enjoy

Notes

Makes 6 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
 

Nutrition

Serving: 1serving | Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Fiber: 2g