Low Carb Spicy Red Pepper Soup
This roasted red bell pepper soup is spiced with fiery crushed chilli flakes and cayenne pepper and complemented by cooling sour cream. If you would like the soup to be hotter or milder, you can adjust the spices according to personal taste.
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 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.
Step 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.
Step 4
Roughly tear the cooked peppers and add to the pan along with the rosemary. Stir to combine.
Step 5
Add the cayenne pepper and chilli flakes to the pan and stir well.
Step 6
Add the hot vegetable stock and salt and bring the soup to a boil, then reduce to a simmer for 10 minutes.
Step 7
Remove the rosemary stalks and transfer the soup to a blender, or use a stick blender and process until smooth.
Step 8
Divide into 4 serving bowls and drizzle with sour cream.
Ingredients
- Red Bell Peppers, Raw
3 medium – 2 1/2″ diameter x 2 3/4″
- Vegetable Broth, Bouillon Or Consomme
3 cup
- Sour Cream
2 tablespoon
- Olive Oil
2 tablespoon
- Garlic
1 clove
- Red Onion
1 tablespoon, chopped
- Red Chili Flakes by Sweet Tomatoes
½ tsp
- Red Pepper (Cayenne), Ground
¼ teaspoon
- Salt, Sea Salt
¼ teaspoon
- Rosemary
2 x 1 x sprig