Low Carb, Reduced Fat, Super-Easy Cream of Red Pepper Soup

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“This takes ten minutes, tops. Fabulous, fast, delicious. And beautiful - looks festive in the bowl - garnish with a little parsley for the holidays. This soup is also quite good served cold. (Note: We have a vegan daughter in our mix - I'm tempted to try this with soft tofu instead of cream cheese.)”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the onion and garlic and sweat them in the oil.
  2. Add the cans of peppers and tomatoes.
  3. Add the seasonings and the cream cheese.
  4. With a stick blender, puree the soup ingredients.
  5. Heat and serve.
  6. 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.
  7. If you're not worried about fat grams, go ahead and use full-strength cream cheese.

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