Low-carb Red and Yellow Pepper Soup

This delightful soup is an attractive and easy way to make an impression at your next dinner party whether you serve it hot or cold.


Red Pepper Soup

  • 2 tablespoons olive oil
  • 2 large shallots, chopped – about 1/3 cup
  • 2 medium red bell peppers – about 1 pound
  • 4 teaspoons ThickenThin not/Starch thickener
  • Salt and freshly ground black pepper to taste
  • 3 cups chicken stock (or vegetable broth)

Yellow Pepper Soup

  • As above, substituting yellow peppers for red 


Makes 4 1-cup servings.

1. Add the olive oil to a 4-quart saucepan and set over medium heat. Add shallots and cook until soft, about 10 minutes.

2. While shallots are cooking wash and seed the peppers. Remove the white veins and cut into 1/2 inch cubes. Add to shallots and cook for a further 10 minutes, stirring occasionally, making sure they don’t burn.

3. Stir in the ThickenThin not/Starch thickener and season to taste with salt and pepper. Add the stock and bring to a boil over medium-high heat. Turn the heat to low, cover and simmer for 30 minutes.

4. Remove soup from heat. Let cool, then blend. Pour through a medium strainer.

5. Reheat or serve cold.

NOTE: To get the effect shown in the photo fill one container (such as a plastic cup) with red pepper soup, and one with yellow. Holding a cup in each hand pour the two soups into the serving bowl. The trick is to pour the soups at the same time, and the same rate. Garnish with a little cream and chopped chives.


Red Pepper Soup (per cup, as calculated by Mastercook): 120 calories; 8g fat; 7g carbs (of which 3g is fiber); 4g protein.

Yellow Pepper Soup (per cup, as calculated by Mastercook): 130 calories; 8g fat; 10g carbs (of which 2g is fiber); 5g protein.

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