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

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Total Time
10 mins
0 mins

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.)

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  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.