Low Carb, Reduced Fat, Super-Easy Cream of Red Pepper Soup
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (28 ounce) can chopped tomatoes
- 1 (28 ounce) can roasted red peppers
- 1 tablespoon olive oil
- 1 onion
- 3 garlic cloves
- 1 (8 ounce) package neufchatel cheese
- 1⁄2 chicken or 1/2 vegetable bouillon cube
- 1 teaspoon lemon pepper
- 1 teaspoon spanish smoked paprika
directions
- Chop the onion and garlic and sweat them in the oil.
- Add the cans of peppers and tomatoes.
- Add the seasonings and the cream cheese.
- With a stick blender, puree the soup ingredients.
- Heat and serve.
- Use 2 teaspoons of the smoked paprika if you're going to heat the soup right away; 1 teaspoon if you're making it ahead of time: the flavor develops with time and you don't want it to overwhelm the pepper/tomato flavor.
- If you're not worried about fat grams, go ahead and use full-strength cream cheese.
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Reviews
-
I can see why you're "One Happy Woman" with this recipe! DELICIOUS! And with the light cream cheese I think you can safely call it "low" fat rather than "reduced" fat. And I also only used 1/2 t. paprika (personal taste), but increased the lemon pepper to 1 1/2 t (my favorite spice!) I love cream soup and have found very few low carb/fat soups that I like, until now! Easy-peasy and lip smacking! Thanks!! :)
RECIPE SUBMITTED BY
One Happy Woman
United States