Can I let you guys in on a little secret about myself? Throughout college I ate a weird amount of soup. Like how most college students eat Ramen Noodles for every meal? I preferred soup. It's easy to make, and I'm one of those people who is generally always freezing. Although during my college days I usually stuck to the Campbell's variety and only made my parent's homemade soup recipes every now and then. Now, I still love soup but I stick strictly to homemade. Even when I was sick for a week last January I insisted my boyfriend make me one of my own homemade soup recipes (I also may be a bit of a control freak but were not talking about that right now). This Roasted Red Pepper soup recipe I meal prep a lot for lunch. I used to only bring a salad but always found myself buying a cup of soup to go along with it from our work cafe, because like I said, I'm always freezing and have a serious problem with whoever controls the thermostat in my office. I figured in the long run it would be healthier, less expensive, and more tasty to just make my own.
This recipe brings together onion, garlic, celery, cream, chicken broth, and obviously... roasted red peppers! I also like to add some cayenne, oregano, salt, and pepper. I'll warn you now, this recipe has a kick! If you like spicy, this soup is for you. It's also great for those of you on a low-carb diet. The reason low-carb diets work is because your body burns carbs before fat. When eating low-carb your body burns fat faster. However, it's recommended to eat a little higher fat to maintain energy. This soup might seem unhealthy due to the use of cream, however it only has about 6 grams of carbs per serving and 16 grams of fat.
Start by sautéing the vegetables in a little olive oil in a pot over medium heat until tender (about 5 minutes). Add the roasted red peppers and sauté for another 1-2 minutes.
Transfer the mixture to a food processor with a little chicken broth. Process until smooth. Return the sauce back to the pot and add the rest of the chicken broth. Bring to a boil then turn heat down to simmer.
Stir in the cream, cayenne, oregano, salt, and pepper. If you'd like it less spicy leave out or reduce the amount of cayenne. Turn heat down to low and cook for five more minutes.
Top with some Parmesan if you'd like! Enjoy!
- ½ white onion, diced
- 2 garlic cloves, minced
- 1 stalk of celery, diced
- 1 tbs. olive oil
- 12 oz container roasted red peppers, sliced
- 32 oz chicken broth
- ⅔ cup cream
- ½ tsp. cayenne
- ½ tsp. oregano
- ½ tsp. salt
- ½ tsp. pepper
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and celery and sauté until tender (about 5 minutes).
- Add roasted red peppers and sauté another 1-2 minutes.
- Transfer mixture to a food processor or blender.
- Add a little bit (about 2 tbs.) of the chicken broth.
- Process until smooth.
- Transfer sauce back to the pot.
- Add the rest of the chicken broth and bring to a boil.
- Reduce heat to simmer.
- Stir in spices and cream.
- Turn heat down to low and cook for about 5 minutes stirring frequently.
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