Keto Creamy Roasted Red Pepper Soup
Savor the depth of flavor with this creamy, smoky keto roasted red pepper soup. Perfect for warming up on chilly days!
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.
Notes
Store the soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.