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

1. 1

   Chop the onion and garlic and sweat them in the oil.

2. 2

   Add the cans of peppers and tomatoes.

3. 3

   Add the seasonings and the cream cheese.

4. 4

   With a stick blender, puree the soup ingredients.

5. 5

   Heat and serve.

6. 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. 7

   If you're not worried about fat grams, go ahead and use full-strength cream cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.