Recipes

Roasted Red Pepper Soup Recipe

Atkins Roasted Red Pepper Soup
4.8g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.3g

Protein

16.4g

Fat

0.4g

Fiber

190.2cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 tablespoon Extra Virgin Olive Oil
  • 2 stalk, medium (7-1/2" - 8" long) Celery
  • 1 small Onions
  • 2 clove Garlic
  • 12 oz Roasted Bell Peppers
  • 7 fl oz Tap Water
  • 2 14.5 oz can Chicken Broth, Bouillon or Consomme
  • 0 2/3 cup Heavy Cream
  • 0 1/4 cup Parmesan Cheese (Grated)

DIRECTIONS

  1. Heat oil in medium saucepan over medium heat.
  2. Dice the celery and white onion.  Mince the garlic and add all three to the pan, cook and stir occasionally for about 8 minutes or until they are softened. Add diced roasted peppers, water and broth. Bring to a boil; lower heat and simmer 5 minutes.
  3. Purée soup in batches in a blender or food processor until smooth.
  4. Return soup to saucepan; stir in cream. Heat gently.
  5. Add salt and pepper to taste. Sprinkle with Parmesan cheese before serving.  Optional:  serve with a drizzle of sour cream.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

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