Low Carb, Reduced Fat, Super-Easy Cream of Red Pepper Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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.) 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:
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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