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Roasted Red Pepper Soup

Peppers are a versatile vegetable that is both low in protein and full of flavor. This recipe shows yet another way this wonderful veggie can be turned into a low protein meal.


  • 3 Tbsp margarine or olive oil
  • 1/2 cup onion, chopped
  • 1/4 cup potato, quartered
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 Tbsp fresh oregano
  • 1 Tbsp fresh thyme
  • 1 Tbsp tomato paste
  • 4 large red bell pepper, roasted, skinned, deveined, chopped
  • 2 tsp paprika
  • 1 tsp salt
  • 4 cups water
  • 1 Tbsp balsamic vinegar
  • Salt and pepper to taste


Melt margarine or warm olive oil in soup pot. Add onion, potato, garlic, bay leaf and herbs; sauté until potato and onion begin to brown. Add tomato paste and cook for 1 minute. Add peppers, paprika and salt. Deglaze with water, bring to boil and simmer 30 minutes. Puree soup; add balsamic vinegar, season to taste, return to heat and serve.

Yields: 8 servings Serving Size: 5 oz

Nutritional Information Per Serving
Calories N/A
Protein 0.81 g
Phenylalanine 20 mg
Leucine N/A