Low Carb Spicy Red Pepper Soup Recipe

Gluten Free
Lunch
Vegetarian
4/5
(6 reviews)
Low Carb Spicy Red Pepper Soup
Zylo Recipes

Description

Imagine a bowl filled with the vibrant essence of roasted red bell peppers, transformed into a velvety smooth soup. This is not just a soup; it's an experience, a comforting hug in a bowl that awakens your senses with its depth of flavor and subtle warmth. The roasting process coaxes out the natural sweetness of the peppers, intensifying their inherent character and creating a base that is both rich and nuanced.

To elevate this simple foundation, a delicate dance of spices is introduced. A whisper of crushed red pepper flakes adds a playful spark, while a touch of cayenne pepper provides a gentle, lingering heat that tantalizes the palate without overwhelming it. These spices aren't merely added for the sake of heat; they serve to enhance the sweetness of the roasted peppers, creating a harmonious balance that is both complex and satisfying.

Feel free to adjust the quantities to perfectly match your preference, crafting a soup that is as mild or as fiery as your heart desires. The texture of this soup is just as important as its flavor. It's luxuriously smooth, clinging to the spoon and coating the mouth with its velvety embrace.

Each spoonful is a moment of pure indulgence, a testament to the transformative power of simple ingredients. The vibrant red hue is visually appealing, hinting at the intensity of flavor that awaits. To complete the experience, a dollop of cool sour cream is added.

The creaminess provides a delightful contrast to the subtle heat of the spices, while its tanginess cuts through the richness of the peppers, creating a symphony of flavors and textures that dance on the tongue. This soup is a versatile dish that can be enjoyed on its own as a light and satisfying meal, or paired with your favorite sides for a more substantial feast. Consider adding a sprinkle of fresh herbs for an extra layer of aroma and flavor, or a swirl of olive oil for added richness.

Whether you're seeking a comforting meal on a chilly evening or a flavorful starter for a special occasion, this roasted red bell pepper soup is sure to delight.

Preparation Time

Prep Time
15 min
Cook Time
44 min
Total Time
59 min

Nutrition Information

Per 1 servings serving
C
Calories
200 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
8 g

C
Fats
15 g
Saturated Fats 3 g
Unsaturated Fats 10 g

Cholestrol 0 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    3 medium - 2 1/2" diameter x 2 3/4"
    2.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    3 cup
    3.
    Sour Cream
    Sour Cream
    2 tablespoon
    4.
    Olive Oil
    Olive Oil
    2 tablespoon
    5.
    Garlic
    Garlic
    1 clove
    6.
    Red Onion
    Red Onion
    1 tablespoon, chopped
    7.
    Red Chili Flakes by Sweet Tomatoes
    Red Chili Flakes by Sweet Tomatoes
    ½ tsp
    8.
    Red Pepper (Cayenne), Ground
    Red Pepper (Cayenne), Ground
    ¼ teaspoon
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    10.
    Rosemary
    Rosemary
    2 x 1 x sprig

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit.
    2.
    Arrange the bell peppers on a shallow oven tray and bake whole for 30 minutes until charred and soft. Once cool enough to handle, peel away the skin and remove the core and seeds.
    3.
    Heat the olive oil in a large pan over a low/medium heat. Finely slice the garlic and add to the pan along with the onion. Fry gently in the oil until tender.
    4.
    Roughly tear the cooked peppers and add to the pan along with the rosemary. Stir to combine.
    5.
    Add the cayenne pepper and chilli flakes to the pan and stir well.
    6.
    Add the hot vegetable stock and salt and bring the soup to a boil, then reduce to a simmer for 10 minutes.
    7.
    Remove the rosemary stalks and transfer the soup to a blender, or use a stick blender and process until smooth.
    8.
    Divide into 4 serving bowls and drizzle with sour cream.