Halve peppers, seed, and remove internal membranes.

Place on aluminum-foil covered cookie sheet and roast at 450ºF for 10–15 minutes, until skins start to turn black and bubble.

Place peppers in paper bag to steam and cool. When the peppers can be handled, remove skins and slice peppers into strips and place in a pan with onion, water, Steviva Blend, bouillon granules, curry powder, thyme, marjoram and garlic.

Simmer for 15 minutes.

Add cream cheese (cut into chunks)

Puree mixture in blender or food processor until smooth.

Stir in cream.

To serve, swirl a teaspoon of sour cream on the top of each bowl.

Sweetener Notes:  For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet!  If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Low Glycemic No Added Sugar Curried Red Pepper Soup


October 13, 2016

Peppers of all kinds can be really delicious when in season and can make the most delicious soups. Here's a recipe that is tried and true. I love this soup and if you are not a big fan of curry you can add an alternative spice.

  • Prep: 45 mins
  • Cook: 25 mins
  • Yields: 3 quarts


For Soup:

1 1/2 lbs red, yellow, or orange sweet peppers (about 5-6)

1/2 cup red onion, chopped

1 cup water

2 tsp chicken bouillon granules

1 1/2 tsp curry powder (or to taste)

1/2 tsp dried thyme (crushed)

1/2 tsp dried marjoram (crushed)

1/2 tsp Steviva Blend

1 tsp garlic powder

3 oz. cream cheese

1 2/3 cups whipping cream

Optional (for topping):

1 tbsp sour cream


Nutrition Facts

Serving Size2 cups
Total Fat5g
Saturated Fat1g
Trans Fat0g
Total Carbohydrates7g
Dietary Fiber3.2g

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