A Flavorful Low-Carb Delight

Warm, creamy, and bursting with flavor, Keto Roasted Red Pepper Soup is a comforting and healthy option for those on a keto diet. Made with roasted red peppers, aromatic spices, and a touch of cream, this soup offers a delightful balance of smoky sweetness and velvety richness.

The Star Ingredient: Roasted Red Peppers

Red bell peppers are the heart of this soup. Roasting them enhances their natural sweetness and adds a smoky depth that transforms a simple dish into something extraordinary. Pair them with a touch of smoked paprika, and you’ve got a flavor combination that’s hard to beat.

Quick and Easy

This recipe is not only delicious but also simple to prepare. If you’re short on time, jarred roasted red peppers work just as well. The soup comes together in just 40 minutes, making it an ideal choice for busy weeknights or meal prep.

A Keto-Friendly Option

With only 6g of net carbs per serving, this soup fits perfectly into a keto lifestyle. The addition of heavy cream makes it rich and satisfying, while the use of fresh herbs and spices keeps it light and fresh.

Versatile and Meal-Prep Friendly

This soup can be easily customized to suit your preferences. Add a pinch of red pepper flakes for some heat, or top it with crumbled feta or Parmesan for an extra burst of flavor. It stores beautifully in the fridge or freezer, making it a perfect make-ahead meal.

Conclusion

Keto Roasted Red Pepper Soup is a delicious way to enjoy the natural sweetness of red bell peppers while staying within your low-carb goals. Whether served as a starter or a light main course, it’s a dish that’s sure to please. Try it today and discover your new favorite keto soup!

Cooking Time: 30 minutes        Prepping Time: 10 minutes        Servings: 4

Nutritional Information (per serving):

  • Calories: 110
  • Fat: 8g
  • Protein: 2g
  • Total Carbs: 8g
  • Fiber: 2g
  • Net Carbs: 6g
  • Sugar: 4g

Recipe Block Summary

This Keto Roasted Red Pepper Soup is a silky and flavorful dish that highlights the sweetness of roasted red peppers blended with aromatic herbs and creamy textures. Perfect for a quick lunch or light dinner, it’s a comforting low-carb option packed with flavor.

Ingredients:

  • 4 large red bell peppers, roasted (or 2 cups jarred roasted red peppers, drained)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 3 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut cream
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Equipment:

  • Baking sheet (if roasting fresh peppers)
  • Blender (immersion or standard)
  • Large pot
  • Knife and cutting board
  • Ladle

Instructions:

  1. Roast the Peppers: Preheat the oven to 450°F (230°C). Place red peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skin is charred. Remove from the oven, cool, and peel off the skins. Remove seeds and stems. (Skip this step if using jarred roasted peppers.)
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened and fragrant.
  3. Simmer: Add the roasted peppers, broth, smoked paprika, salt, and pepper to the pot. Simmer for 10 minutes.
  4. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.
  5. Add Cream: Stir in the heavy cream and heat gently for 2-3 minutes. Adjust seasoning to taste.
  6. Serve: Garnish with fresh basil leaves and a drizzle of olive oil. Enjoy hot.

Notes:

  • For extra flavor, add a pinch of red pepper flakes for a spicy kick.
  • Store leftovers in the fridge for up to 4 days or freeze for up to a month.
  • Use coconut cream for a dairy-free option.