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

One Happy Woman's Note:

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.)

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 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:

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.

Reviews

[SwedishExpat]

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!! :)