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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 tablespoon Margarine or olive oil
  • 1/2 cup Onion, chopped
  • 1/4 cup Potato, quartered
  • 3 cloves Garlic, minced
  • 1 item Bay leaf
  • 1 tablespoon Fresh oregano
  • 1 tablespoon Fresh thyme
  • 1 tablespoon Tomato paste
  • 4 large Red bell peppers, roasted, skinned, deveined, chopped
  • 2 teaspoons Paprika
  • 1 teaspoon Salt
  • 4 cups Water
  • 1 tablespoon Balsamic vinegar
  • To taste Salt and pepper


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.

YIELD: 8 servings Serving Size: 5 oz

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