Creamy Roasted Red Pepper & Basil Pesto Soup
Prep time
Total time
This luscious, slightly smoky Creamy Roasted Red Bell Pepper & Basil Pesto Soup is wonderful served warm or chilled. When you taste it's full-bodied flavor, you won't believe that it takes only five minutes to make – almost as fast as opening a can, but way more healthy and tasty. Perfect for summer!
Serves: 4
  • 24 ounces / 3 cups chicken stock/broth, high-quality prepared or homemade
  • 12-ounce jar roasted red peppers, drained (about 8 ounces net weight)
  • 4 ounces / ½ cup heavy cream
  • 2 ounces / ¼ cup basil pesto, high-quality prepared or homemade
  • 1 tablespoon red wine vinegar
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked papkrika
  • ¼ teaaspoon ground cumin
  • Optional Garnishes: fresh basil, sour cream, parmesan crisps, spiced pepitas
  1. Combine all ingredients (except optional garnishes) in a blender and puree. Adjust salt and pepper to taste. Serve cold or warm with optional garnishes.
  2. Keeps for up to 5 days in the refrigerator or in the freezer for up to 6 months.
Nutritional info* for 1 serving: 195 cal, 17.7 g total fat (86%), 7.1 g total carbs, 1.1 g fiber, 6 g net carbs, and 3.5 g protein.

*I use Living Cookbook 2015, along with package information and data from, to calculate the nutritional information for my recipes. Thus, I can make no guarantees as to the accuracy.
Recipe by Low Carb Sisters at