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Roasted red pepper soup with wooden board

Roasted Red Pepper Soup

  • Author: Amy Harshman, RDN, CMBEC
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 min.
  • Yield: 4 servings 1x


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



  • 2 tablespoons avocado oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 16 ounces or 2 cups roasted red peppers, drained and chopped   
  • 3 tablespoons low sodium homemade pesto
  • 2 cups low sodium vegetable broth
  • 1 cup canned coconut milk
  • 1/3 teaspoon smoked paprika 
  • salt, to taste
  • 1/4 teaspoon black pepper


1. Heat avocado oil in a pot over medium heat. Add diced onion and sauté until translucent and fragrant, about 5 minutes.

2. Add garlic and cook while stirring until fragrant, another minute or two.