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Roasted Red Pepper Soup with Garlic Croutons

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1 cup of soup and 1/6th of the croutons

Nutrient Analysis

  • Calories: 192
  • Protein: 3g
  • Carbohydrates: 18g
  • Fibre: 2.9g
  • Total Fat: 12g
  • Sodium: 159mg
  • Phosphorus: 64mg
  • Potassium: 368mg

Renal and Diabetic Exchanges

1 vegetable
1 starch


Roasted Red Pepper Soup
5 large roasted red peppers (10 oz jar)
5 cups water
2 small chopped yellow onions
5 cloves garlic
1 tbsp olive oil
1/2 cup fresh basil
1/2 tsp ground pepper
1/4 tsp hot sauce

Garlic Croutons
2 thick slices of bread
4 tbsp olive oil
2 cloves garlic (minced)


Start by preparing the garlic croutons
Trim crusts from bread and cube.
In a mixing bowl, toss garlic, oil and bread.
Spread on a baking sheet and cook at 400˚F for approximately 10 minutes or until golden brown, and set aside.
For the soup, start by saute onions and garlic in olive oil until soft and aromatic.
Combine peppers, onions, garlic, and seasonings in blender.
Slowly add water to vegetable puree until desired consistency.
Chill before serving, or can be heated and served hot.

Roasted Red Pepper Soup with Garlic Croutons, 3.3 out of 5 based on 6 ratings


Reviewed on by

I would love to try your roasted red pepper soup with garlic, however, I cannot figure out how the find the single serving quantity anywhere, same with other items.

Reviewed on by

Delicious! I must not have added enough water as I only had enough soup for 3 cups at most.