Roasted Red Pepper Soup - Slender Kitchen
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Roasted Red Pepper Soup

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158
Calories 
22g
Carbs 
6g
Fat 
7g
Protein 
3
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

In colder months, soup is something I love to have around. It makes the perfect quick meal and can be incredibly filling without excessive calories. In this delicious soup recipe, we combine roasted red peppers with onions, garlic, and use cauliflower as a low calorie, low carbohydrate thickener. For this soup you can roast your own red peppers (my preference), but store bought will work as well. Love tomato and roasted red pepper soup? Add a can of diced or whole tomatoes.

Prep Time

Roasted Red Pepper Soup

10
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

5
  • 5 U red bell peppers
  • 2 tsp olive oil
  • 1 U sweet onion, chopped
  • 1 U carrot, peeled and chopped
  • 2 U celery ribs, chopped
  • 4 U garlic cloves, chopped
  • 1 tsp. Italian seasoning
  • 4 cups low sodium vegetable broth
  • 3 cups cauliflower florets
  • salt and pepper
  • 1/4 cup Parmesan cheese
  • 1/4 cup reduced fat cream cheese

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 158
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
12%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 10mg
3%
Sodium 950mg
41%
Total Carbohydrate 22g
7%
Dietary Fiber 5g
21%
Sugars 13g
Protein 7g

Directions

  1. Roast the peppers on the stove top or in the oven. To roast on the stove, place the peppers directly on the flame and flip frequently until almost black on all sides. To roast in the oven, preheat the oven to 500 degrees and place on a baking sheet. Cook until well blackened and bubbled up on all side, flipping every 4-5 minutes. Once the peppers are charred, place in a bowl and cover with plastic wrap. Let rest for 10 minutes or until skin can easily be removed. Peel off the skin, remove the seeds, and chop.
  2. Meanwhile heat the olive oil over medium heat. Add the onions, carrots, celery, garlic, and Italian seasoning. Cook for about 10 minutes until tender and translucent.
  3. Add the vegetable broth, roasted red peppers, cauliflower florets, salt, and pepper. Let simmer for 20 minutes or until cauliflower is completely tender.
  4. Using an immersion blender or regular blender, carefully blend the soup until smooth. Return to stove and add the Parmesan cheese and cream cheese. Stir until fully incorporated.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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