Keto Creamy Roasted Red Pepper Soup

Indulge in the rich and smoky flavors of this luxurious Keto Creamy Roasted Red Pepper Soup. A perfect low-carb comfort dish that's both nourishing and satisfying, with a velvety texture that will warm you up from the inside out.

Course Lunch

Cuisine American

Keyword Creamy Keto Soup, easy keto recipes, keto soup, Low-Carb Soup, Roasted Red Pepper Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 250kcal

Equipment

Oven
Baking sheet
Parchment paper
Aluminum foil
Large pot
Immersion blender or regular blender

Ingredients

4 large Red bell peppers approx. 1.5 lbs/680g, halved and seeded
2 tablespoons Olive oil 30 ml
3 cloves Garlic minced
1 medium Yellow onion approx. 5 oz/140g, chopped
4 cups Chicken broth 32 oz/950 ml
½ cup Heavy cream 4 oz/120 ml
1 teaspoon Salt 6g
½ teaspoon Ground black pepper 1g
1 teaspoon Smoked paprika 2g
¼ teaspoon Crushed red pepper flakes 0.5g, optional for heat
1 tablespoon Fresh basil 2.5g, chopped for garnish

Instructions

Preheat your oven to 450°F (232°C). Place the halved red peppers cut-side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes or until the skins are charred and blistered.
Remove the peppers from the oven and cover them with aluminum foil for 10 minutes. This will make it easier to peel the skins off. After they have steamed, peel the skins off and discard them.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
To the pot, add the roasted red peppers, chicken broth, salt, pepper, and smoked paprika. If you prefer a bit of heat, add the red pepper flakes as well. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, you can use a regular blender to puree the soup in batches, then return it to the pot.
Stir in the heavy cream and continue to cook for another 5 minutes, or until the soup is heated through.
Serve hot, garnished with fresh chopped basil.

Notes

To make this dish vegetarian, simply substitute the chicken broth with vegetable broth.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

If you prefer a thinner soup, feel free to add more broth to achieve your desired consistency.

For a dairy-free version, replace the heavy cream with full-fat coconut milk.

Nutrition