Keto Roasted Red Pepper and Goat Cheese Soup

This Keto Roasted Red Pepper and Goat Cheese Soup is a creamy, indulgent delight that packs a punch of flavor without the carb overload. The rich blend of roasted red peppers and tangy goat cheese, coupled with aromatic herbs, creates a soup that's both comforting and sophisticated. Perfect for a cozy night in or as an elegant starter for your dinner party, this soup is sure to please keto and non-keto dieters alike.

Course Dinner, Lunch

Cuisine American, Keto

Keyword Goat Cheese Soup, Keto diet, keto soup, Low-Carb Soup, Roasted Red Pepper Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 290kcal

Equipment

Oven
Baking sheet
Parchment paper
Large pot
Immersion blender or regular blender
Measuring cups and spoons
Knife and cutting board

Ingredients

4 large red bell peppers (approx. 1 lb or 450g)
2 tbsp olive oil (30ml)
1 medium onion, diced (about 150g)
3 cloves garlic, minced
2 cups chicken or vegetable broth (480ml)
4 oz goat cheese (113g)
1 tsp dried thyme (1g)
½ tsp salt (2.5g)
¼ tsp black pepper (1g)
½ cup heavy cream (120ml)

Instructions

Begin by preheating your oven to 450°F (232°C). Line a baking sheet with parchment paper.
Halve the red peppers and remove the seeds and stems. Place them cut-side down on the prepared baking sheet and roast for 20-25 minutes or until the skins are charred.
Transfer the roasted peppers to a bowl and cover with plastic wrap for 10 minutes. This will make it easier to peel off the skins.
Meanwhile, in a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Peel the skins off the roasted peppers and add them to the pot. Stir to combine.
Pour in the chicken or vegetable broth and bring the mixture to a simmer.
Add the dried thyme, salt, and black pepper. Let the soup simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until smooth. Alternatively, you can use a regular blender, working in batches if necessary.
Crumble the goat cheese and whisk it into the soup until fully incorporated.
Stir in the heavy cream and heat through for another 5 minutes, making sure not to bring it to a boil.
Taste and adjust seasoning if necessary. Serve hot.

Notes

For a vegetarian version, ensure to use vegetable broth.

If you're not on a strict keto diet, consider garnishing with croutons or a drizzle of extra virgin olive oil for added flavor.

The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.

Nutrition