Easy Low Carb Red Pepper Soup

The Story Behind the Easy Low Carb Red Pepper Soup Recipe

There’s something magical about soup season, isn’t there? That first whiff of roasting peppers, the soft simmering sounds from the stove, and the comfort of wrapping your hands around a warm bowl. For me, the Easy Low Carb Red Pepper Soup is one of those recipes that feels like a warm hug on a chilly day — nourishing, rich, and full of love.

The very first time I made this soup was completely unplanned. I had a few red bell peppers sitting on the counter that were starting to wrinkle, a little bit of cream in the fridge, and a craving for something warm but not heavy. I roasted the peppers, tossed them into a pot with onions and garlic, added a splash of broth, and blended it all into a silky-smooth soup.

One spoonful later, I was in love. It was creamy yet light, slightly smoky, and full of natural sweetness from those roasted peppers. From that day on, this Easy Low Carb Red Pepper Soup became one of my most treasured recipes — perfect for days when I want something comforting but clean.

Now, it’s a staple in my kitchen. It’s simple, nourishing, and packed with flavor — the kind of dish that reminds you that healthy food can still taste rich, cozy, and absolutely delicious.

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What Makes This Easy Low Carb Red Pepper Soup Recipe Special

There’s a reason this Easy Low Carb Red Pepper Soup stands out from all the rest. It’s creamy, flavorful, and satisfying — yet made entirely with wholesome, low-carb ingredients. It’s the best of both worlds: comfort food that’s good for you.

Here’s why this recipe deserves a spot in your weekly rotation:

• Naturally low-carb: No potatoes, flour, or thickeners — just fresh veggies and flavor.
• Creamy without guilt: A splash of cream or coconut milk gives that velvety texture without weighing it down.
• Rich flavor: Roasting the red peppers deepens their sweetness and adds smoky notes.
• Quick & easy: Simple ingredients, minimal prep, and ready in about 35 minutes.
• Beautiful presentation: Its deep red color looks as good as it tastes — vibrant, cozy, and inviting.

This soup feels fancy enough for guests but simple enough for an everyday meal. Whether you serve it with a salad, grilled cheese, or just a sprinkle of herbs, it’ll warm your heart (and your kitchen).

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Ingredients – Fresh, Simple & Full of Flavor

For the Soup

• 4 large red bell peppers, halved and seeded
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil (plus more for roasting)
• 3 cups low-sodium chicken or vegetable broth
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• ½ cup heavy cream or coconut cream (for dairy-free)
• 1 tablespoon butter (optional, for richness)
• Fresh basil or parsley, for garnish

Granny’s Tip: Roasting the peppers first brings out that signature sweetness and depth that makes this Easy Low Carb Red Pepper Soup taste like it simmered for hours.

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Optional Add-Ins

• ½ teaspoon chili powder (for spice lovers)
• 1 small roasted tomato (for extra body)
• ¼ cup grated Parmesan cheese (for savory flavor boost)
• 1 tablespoon cream cheese (for a thicker, silkier texture)

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Step-by-Step Cooking Instructions

Step 1: Roast the Red Peppers

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly drizzle olive oil over the pepper halves.

Roast for 20–25 minutes, turning once halfway, until the skins are blistered and slightly charred.

Remove from the oven and let cool for a few minutes. Then peel off the skins — they’ll slide right off easily.

Granny’s Note: Don’t skip roasting — it transforms plain peppers into rich, caramelized perfection and gives your Easy Low Carb Red Pepper Soup that deep, smoky flavor.

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Step 2: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onions and cook for 5–6 minutes, until soft and translucent.

Add minced garlic and cook for 30 seconds, just until fragrant.

Kitchen Tip: Take your time here — the slower you cook your onions, the sweeter and richer your soup will be.

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Step 3: Add the Roasted Peppers and Spices

Add the roasted red peppers to the pot along with smoked paprika, thyme, red pepper flakes, and a pinch of salt and black pepper. Stir everything together and cook for 2–3 minutes to let the flavors meld.

Granny’s Trick: That gentle sauté after roasting deepens the flavor — think of it as layering comfort upon comfort.

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Step 4: Add Broth and Simmer

Pour in the chicken or vegetable broth. Stir, bring to a simmer, and let it cook for 10–12 minutes so all the flavors come together.

The kitchen will smell amazing — warm, slightly sweet, and soothing.

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Step 5: Blend Until Silky Smooth

Turn off the heat. Use an immersion blender to puree the soup directly in the pot until smooth. (Or carefully transfer to a regular blender in batches.)

Return to low heat and stir in the cream and butter. Simmer for another 2–3 minutes until warmed through.

Granny’s Secret: The key to a luxurious texture in your Easy Low Carb Red Pepper Soup is blending it until velvety smooth — don’t rush it!

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Step 6: Taste and Adjust

Taste your soup and adjust salt, pepper, or spice levels as needed. If you want more brightness, add a small squeeze of lemon juice.

Ladle into bowls, garnish with fresh herbs, and drizzle a bit of cream or olive oil on top.

Comfort Moment: That first spoonful — creamy, smoky, and naturally sweet — is pure bliss.

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Serving Suggestions – What to Pair It With

This Easy Low Carb Red Pepper Soup is versatile enough to serve as a starter, light meal, or cozy side.

🥗 Light & Fresh

• Pair with a crisp garden salad or cucumber-tomato salad.
• Add a dollop of Greek yogurt or sour cream for extra creaminess.

🍞 Cozy Comfort

• Serve with a slice of low-carb garlic bread or almond flour biscuits.
• Try it with melted cheese crisps for a crunchy contrast.

🍷 Elegant Touch

• Pair with a glass of light white wine or sparkling water with lemon.
• Top with roasted pumpkin seeds or crumbled feta for flair.

Granny’s Note: This soup’s beauty is in its simplicity — it pairs with anything and feels at home in every season.

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Customization & Variations

The best part about this Easy Low Carb Red Pepper Soup is how easily you can customize it to your taste or dietary needs.

🥥 Dairy-Free Option

Use coconut milk instead of cream for a tropical twist.

🧀 Extra Creamy

Blend in cream cheese or shredded cheddar for more richness.

🌶 Spice It Up

Add more chili flakes or a dash of cayenne for extra kick.

🥦 Hidden Veggies

Toss in a handful of cauliflower or zucchini while simmering — adds bulk without carbs.

🍅 Tomato Twist

Add roasted tomatoes for a tangy, slightly smoky version.

Meal Prep Tip: This soup reheats beautifully — make a big batch and enjoy it throughout the week!

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Storing & Reheating

🧊 Storing

Let the soup cool completely, then store in an airtight container in the refrigerator for up to 5 days.

🔥 Reheating

Reheat gently on the stove over medium-low heat, stirring often. Add a splash of broth or cream if it thickens too much.

❄️ Freezing

Freeze in individual portions for up to 3 months. Thaw overnight and reheat before serving.

Granny’s Trick: Always add the cream after thawing — this keeps the texture silky smooth.

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Nutritional Snapshot (Per Serving – Approx.)

(Serves 4)

• Calories: 180
• Protein: 4g
• Carbohydrates: 10g
• Fiber: 3g
• Net Carbs: 7g
• Fat: 14g
• Sugar: 5g
• Sodium: 430mg

Healthy, vibrant, and full of flavor — this Easy Low Carb Red Pepper Soup proves that comfort food and clean eating can live happily together.

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Reader Q&A – Common Questions

1. Can I use jarred roasted red peppers?

Yes! Just rinse them first to remove excess brine — they work perfectly.

2. Can I skip roasting the peppers?

You can, but roasting gives the soup its rich, smoky sweetness.

3. Can I use yellow or orange peppers?

Absolutely — they’ll make the soup slightly sweeter but still delicious.

4. Can I make it vegan?

Yes — use vegetable broth, coconut cream, and skip the butter.

5. Can I add protein?

Grilled chicken, shrimp, or tofu make great add-ins.

6. How can I thicken the soup without carbs?

Simmer a bit longer or blend in a few cooked cauliflower florets.

7. Can I serve it cold?

Yes! It makes a refreshing chilled soup for summer.

8. Can I make it spicy?

Add cayenne or fresh jalapeños while simmering.

9. Can I add cheese?

Yes — Parmesan or goat cheese add a savory depth.

10. How long does it keep?

Up to 5 days in the fridge or 3 months in the freezer — perfect for meal prep!

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Final Thoughts 🍽️

There’s something truly comforting about this Easy Low Carb Red Pepper Soup — it’s simple, healthy, and bursting with color and flavor. The roasted peppers bring natural sweetness, the cream makes it silky and smooth, and every spoonful feels like a cozy, home-cooked hug.

It’s the kind of recipe that brings people to the table — not because it’s fancy or complicated, but because it’s full of warmth, nourishment, and love.

Whether you’re making it for a quiet lunch, a light dinner, or meal prep for the week, this soup will leave you satisfied, refreshed, and smiling.

Because in Granny’s Lil Kitchen, comfort food isn’t about calories or carbs — it’s about joy, simplicity, and a little bit of love in every bowl.

💛 Tried This Recipe?

If you make Easy Low Carb Red Pepper Soup, I’d love to see your cozy bowl of comfort! Tag your photos and follow me on Pinterest at grannyslilkitchen — where every recipe is made with heart, warmth, and a sprinkle of nostalgia.