Roasted Red Pepper Soup

This kidney friendly soup is low in sodium and low in protein but doesn't skimp on flavor! Recipe developed by Clarissa Paimanta, RD and tested by Amy Harshman, RDN, CMBEC.

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Course: Appetizer, Main, Side Dish, Soup

Cuisine: American

Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, PKD, VLPD

Servings: servings

Calories: 279kcal

Author: Clarissa Paimanta, RD

Ingredients

2 tablespoons avocado oil
1 onion diced
2 cloves garlic minced
1 1/2 cups sliced roasted red peppers* drained
3 tablespoons low sodium homemade pesto
2 cups low sodium vegetable broth
1 cup canned coconut milk
1/3 teaspoon smoked paprika
Salt if needed, to taste
1/4 teaspoon black pepper

Instructions

Heat avocado oil in a pot over medium heat. Add diced onion and sauté until translucent and fragrant, about 5 minutes.
Add garlic and cook while stirring until fragrant, another minute or two.
Then add in the drained roasted red pepper slices, pesto, and vegetable broth. Bring to a boil, then reduce heat to maintain a simmer for 10-15 minutes.
Add in coconut milk and allow soup to reach a bare simmer, then turn off the heat.
Using an immersion blender, blend the soup until smooth and creamy. You can also use a powerful blender, working in batches and being careful not to overfill the blender with the hot mixture. Return soup into the pot and season with smoked paprika, salt (only if needed), and black pepper.
Heat the soup thoroughly and optionally garnish with a drizzle of olive oil or coconut milk before serving.

Notes

*This is equivalent to about 2 large homemade roasted red peppers, 2 cups whole roasted red peppers, one and a half 12-oz jars or one 16-oz jar of store bought roasted red peppers, drained.

Nutrition

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