Roasted Red Pepper Soup

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5 from 3 votes
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A delicious low sodium roasted red pepper soup. It's the perfect kidney friendly soup!

Roasted Red Pepper Soup

A delicious and smooth soup. With no added salt, the flavor of roasted peppers mixed with the right dose of smoked paprika is simply divine.
5 from 3 votes
Low protein | Low sodium | Vegan | Vegetarian
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Preparation 20 mins
Cooking 40 mins
Total 1 hr
Course Soups
Method Cooktop, Oven
Servings 8 servings (250 ml)
Calories 84 kcal

Ingredients
 
 

  • 10 red peppers
  • 2 yellow onions
  • 2 garlic cloves
  • 1 tbsp smoked paprika (See note)
  • ½ tbsp chopped ginger (Fresh or in jar)
  • 4 cups unsalted vegetable broth
  • 1 tbsp olive oil

Instructions
 

  • In your oven, install your rack as high as possible and preheat the oven to '' broil ''.
    Rack in top position in oven to roast red peppers.
  • Cut, seed and dispose the peppers on a baking sheet, skin side up.
    Raw red pepper disposed on a cooking sheet.
  • Place the baking sheet on the highest rack of the oven and allow the peppers to blacken and swell completely. This should take between 5 and 10 minutes depending on the heat of the oven and the height of the rack. (See note)
    Roasting red peppers to make kidney friendly soup.
  • Meanwhile, peel and chop the garlic cloves and onions.
    Chopped onions and garlic cloves to add flavor to a kidney friendly soup.
  • Once the peppers are roasted, take the baking sheet out of the oven and cover it, as tightly as possible with foil and let cool for at least 10 minutes, You can instead place your peppers in a large container with airtight cover if you prefer this option.
    Red peppers cooling under aluminium foil to remove the skin when cooled.
  • Once cooled enough to be able to handle them without burning yourself, manually peel the skin off all the peppers.
    Removing skin of raosted red peppers to make a kidney healthy soup.
  • In a soup pan, heat the olive oil.
    Heating olive oil to cook onions and garlic.
  • Cook the garlic and onion in the saucepan for 2 to 3 minutes.
    Onions and garlic cloves cooking.
  • Add the smoked paprika and ginger and cook for another 2 to 3 minutes.
    Cooking onions and garlic cloves with ginger and smoked paprika.
  • Add the peppers and unsalted vegetable broth.
    Adding the unsalted broth and roasted red peppers to the soup.
  • Bring to a boil over high heat and simmer over low heat for 30 minutes.
    A delicious low sodium roasted red pepper soup simmering.
  • Let cool for 15 minutes and pass the soup in a hand blender until smooth.
    Blending the kidney healthy roasted red pepper soup

Notes

Depending on your preference, select the type of smoked paprika you desire. If you like spicy dishes, opt for strong paprika, if not, use mild paprika instead. Remember that cooking this spice greatly enhances its flavor.
If this is your first time roasting peppers in the oven, it might seem strange to you to purposely ‘burn’ the peppers. Know that this step is essential to be able to remove the skin easily before transforming everything into a smooth and delicious soup.
This recipe produce 2 liters of soup.

Nutrition

Nutrition Facts
Roasted Red Pepper Soup
Serving Size
 
250 ml
Amount per Serving
Calories
84
% Daily Value*
Fat
 
2
g
3
%
Sodium
 
8
mg
0
%
Potassium
 
374
mg
11
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
5088
IU
102
%
Vitamin C
 
192
mg
233
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
Phosphorus
 
49
mg
5
%
*5% or less is a little, 15% or more is a lot

This recipe is for informational purposes only.

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