Keto Vegan Roasted Red Pepper and Macadamia Soup

A rich and creamy delight, this Keto Vegan Roasted Red Pepper and Macadamia Soup is a warm and comforting dish, perfect for those on a ketogenic diet who are seeking a plant-based option.

Course Dinner, Lunch

Cuisine Keto, Vegan

Keyword Keto Vegan Soup, Low Carb Vegan Recipe, Macadamia Nut Soup, Roasted Red Pepper Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 290kcal

Equipment

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

Ingredients

4 large red bell peppers halved and seeds removed
1 cup macadamia nuts
2 tbsp olive oil
1 medium onion chopped
3 cloves garlic minced
4 cups vegetable broth
1 tsp smoked paprika
½ tsp cayenne pepper adjust to taste
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Preheat your oven to 450°F (232°C). Place the halved red bell peppers on a baking sheet lined with parchment paper, skin side up. Roast for 25-30 minutes, or until the skins are charred and blistered. Remove from the oven and cover with aluminum foil for 10 minutes to steam, which will make peeling easier.
While peppers are cooling, soak the macadamia nuts in hot water for 15 minutes to soften them. This will help in creating a smoother texture for the soup.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Peel the skins off the roasted peppers and add the flesh to the pot along with the soaked and drained macadamia nuts, vegetable broth, smoked paprika, cayenne pepper, salt, and black pepper.
Bring the mixture to a simmer, then reduce heat to low and cook for 15 minutes, allowing the flavors to meld together.
Use an immersion blender or transfer to a blender in batches to puree the soup until smooth and creamy. If the soup is too thick, adjust the consistency by adding a bit more vegetable broth.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil leaves if desired.

Notes

For a nut-free version, you can substitute macadamia nuts with soaked sunflower seeds.

The soup can be stored in the refrigerator for up to 4 days or frozen for up to a month.

If you prefer a spicier soup, increase the amount of cayenne pepper to your liking.

Nutrition