Keto Creamy Roasted Red Pepper Soup Recipe

1500 Delicious Keto-Friendly Recipes for Beginners Looking to Adopt a Low-Carb High-Fat Lifestyle

Suggested Cookbook
1500 Delicious Keto-Friendly Recipes for Beginners Looking to Adopt a Low-Carb High-Fat Lifestyle

Keto Creamy Roasted Red Pepper Soup Recipe

This Keto Creamy Roasted Red Pepper Soup is a delicious and comforting meal ideal for cold nights. The combination of smoky roasted red peppers and creamy heavy cream results in a rich and satisfying soup that will warm you from within. It's also low-carb and keto-friendly.

Ingredients

4 cups chicken broth
1 cup heavy cream
4 red bell peppers
1 teaspoon smoked paprika
2 cloves garlic, minced
1 onion, chopped
Season with salt and pepper to taste
Garnish with fresh parsley
1 tbsp olive oil

Time Needed

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Instructions

Preheat the oven to 450 degrees Fahrenheit.
Remove the seeds and stems from the bell peppers and cut them in half.
Brush the peppers with olive oil and place them cut side down on a baking sheet.
Cook for 15-20 minutes, or until the skins are blistered and blackened.
Place the peppers in a plastic bag after removing them from the oven.
Allow them to steam for ten minutes.
Remove the skins from the peppers and coarsely chop the flesh.
Melt the butter in a large pot over medium heat.
Sauté the chopped onion and garlic until softened.
Bring the chopped peppers and chicken broth to a boil.
Simmer for 10 minutes on low heat.
Puree the soup until smooth, either with an immersion blender or in a blender.
Combine the heavy cream, smoked paprika, salt, and pepper in a mixing bowl.
Simmer for another 5 minutes, or until thoroughly heated.
Serve immediately, garnished with fresh parsley.