Keto Creamy Red Pepper Soup
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Total Time: 45 minutes Serving Size: 4 serving
Indulge in the delightful and velvety richness of this Keto Creamy Red Pepper Soup. Prepare to tantalize your taste buds with the vibrant flavors of roasted red peppers, combined with a velvety-smooth and creamy texture that will leave you craving more. Whether it's a chilly evening or you simply want a comforting bowl of soup, this recipe is perfect for those following a ketogenic lifestyle.
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Ingredients
Steps
- Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them in the oven for about 25-30 minutes, or until the skins are charred and blistered. Remove them from the oven and let them cool slightly.
- Once cooled, peel off the charred skins from the peppers, remove the seeds and stems, and roughly chop the flesh.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are softened and fragrant, about 5 minutes.
- Add the roasted red peppers to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable or chicken broth, then add the paprika and dried thyme. Season with salt and pepper to taste.
- Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches until smooth, being cautious with the hot liquid.
- Return the pot to low heat and stir in the heavy cream. Allow the soup to heat through for a few more minutes.
- Taste and adjust the seasoning if needed.
- Ladle the creamy red pepper soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese, if desired. Enjoy the luscious flavors of this Keto Creamy Red Pepper Soup as a comforting and nutritious meal.
Nutritional Value
9g Carbs
3g Protein
21g Fat
5g Sugar
61g Cholesterol
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