If you’re seeking a cozy, heartwarming dish that’s also keto-friendly, look no further than this Keto Creamy Roasted Red Pepper Soup. It’s a velvety delight enriched with the deep flavor of roasted red peppers. Perfect for a light lunch or a side dish, this soup promises a delightful culinary experience with every spoonful.
Ingredients
- 3 large red bell peppers
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish
Equipments
- Baking sheet
- Blender or immersion blender
- Large saucepan
- Knife
- Spoon
How to Make Keto Creamy Roasted Red Pepper Soup – Step By Step
Step 1: Roast the Red Peppers
Preheat your oven to 450°F (232°C). Slice the red bell peppers in half and remove seeds and stems. Lay them cut-side down on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 25-30 minutes until the skins are charred. Once roasted, remove from the oven and cover the tray with aluminum foil. Let it rest for at least 15 minutes to help loosen the skins for peeling.
Step 2: Saute Onions and Garlic
In a large saucepan, heat a tablespoon of olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion becomes translucent. This usually takes about 5 minutes. Be sure to stir frequently to prevent burning.
Step 3: Blend the Ingredients
Once the peppers are cooled, peel off the skins and place them in a blender. Add the sautéed onions and garlic, along with the chicken broth. Blend until smooth. If using an immersion blender, combine all ingredients in the saucepan and blend directly.
Step 4: Heat the Soup
Transfer the blended mixture back to the saucepan if not already there. Stir in the heavy cream, and season with salt and pepper. Simmer gently over low heat for about 10 minutes, allowing the flavors to meld together.
Step 5: Serve
Pour the soup into bowls, garnish with fresh basil leaves, and serve hot. Revel in the creamy textures and smoky flavor of the roasted peppers.
How to Serve Keto Creamy Roasted Red Pepper Soup
This soup is best served warm, with a side of keto-friendly bread or a mixed green salad. Enhance its delightful presentation with a sprinkle of freshly ground black pepper or a swirl of extra cream.
Recipe Success Tips & Suggestions
Always use fresh ingredients for the best flavor and nutritional benefits. For a spicy kick, consider adding a pinch of red chili flakes. To keep the soup keto-approved, ensure the broth and cream are low in carbs and without added sugars.
High-Protein Keto Creamy Roasted Red Pepper Soup
For those looking to add more protein to their diet, this delightful soup can easily be adapted into a high-protein version. Simply incorporate cooked ground turkey or chicken into the recipe during the blending stage for a richer and more fulfilling meal. This addition makes the dish not only creamy and delicious but also substantially more satisfying.
Including protein adds an extra layer of complexity and ensures you feel full and energized for hours. You can also sprinkle shredded parmesan cheese on top for an extra protein boost and a touch of umami.
Low-Carb Variation: Keto Creamy Roasted Red Pepper Masterpiece
This version emphasizes maintaining an ultra-low carb intake while savoring the blissful taste of roasted peppers. Swap out the heavy cream for full-fat coconut milk for an exotic twist, making the recipe dairy-free while retaining its creamy essence. Double-check your chicken broth to ensure it’s free of additives and sugars to keep everything in line with keto guidelines.
Another marvelous addition? Spiraled zucchini in place of noodles. This swap increases your veggie intake while keeping carbohydrates minimal—ideal for a low-carb lifestyle.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 5 days. For longer preservation, portion the soup into freezer-safe bags, laying them flat to freeze. It will keep for up to 3 months in the freezer. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stove.
FAQs
- Can I freeze keto soup? Yes, you can freeze keto soup for up to 3 months.
- Is keto soup good for weight loss? Yes, it’s low in carbs and high in healthy fats.
- Can I use store-bought roasted peppers? Yes, you can if you’re short on time. Ensure they don’t contain added sugars or oils that could increase carb content.
- How can I make the soup spicier? Add some chopped jalapeños or a dash of cayenne pepper for an extra kick.
- What can I serve with this soup? Try pairing with keto-friendly bread or a fresh green salad.
Embrace the Flavor: Recipe Conclusion
This Keto Creamy Roasted Red Pepper Soup is a culinary celebration, blending the smokiness of roasted peppers with luscious creaminess. It’s perfect for those cold nights when comfort is at the top of your menu. Try it for yourself, and feel free to share your thoughts and variations in the comments below. If you enjoyed this recipe, share it with friends and family who love keto delights!
Keto Creamy Roasted Red Pepper Soup
Equipment
- Baking Sheet
- Blender
- Large saucepan
- Knife
Ingredients
Main Ingredients
- 3 red bell peppers
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup chicken broth low sodium
- 0.5 cup heavy cream
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- Preheat oven to 450°F (232°C). Slice peppers in half, remove seeds/stems, and roast skin-side up for 30 minutes.
- In a saucepan, heat olive oil and sauté chopped onion and minced garlic until translucent.
- Blend roasted peppers, sautéed onions, garlic, and chicken broth until smooth.
- Return to saucepan, add cream, salt, and pepper. Simmer for 10 minutes.
- Pour into bowls and garnish with basil before serving.