Keto Creamy Roasted Red Pepper Soup

Keto Creamy Roasted Red Pepper Soup

Keto Creamy Roasted Red Pepper Soup is a warm and comforting, low carb soup.

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Keto Creamy Roasted Red Pepper Soup is simple to make using jarred or canned roasted red bell peppers, and a food processor or blender to purée the soup.

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The soup is made extra creamy with the healthy fat from the heavy cream. The cream also balances the heat and spice of the soup, so even my husband and son, who can’t handle spicy food at all, can still enjoy this soup!

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My son also really enjoyed the sour cream drizzle that I used as a  garnish on the soup. He also added some Parmesan cheese to his, which was excellent. 

If you can’t find jarred or canned roasted bell peppers, then you can roasted fresh ones in the oven until charred, steam them until soft, cool, peel the skins, and then puree them—directions for roasting fresh bell peppers⇓

*How to Roast Fresh Bell Peppers-

Cover a baking sheet with foil. Slice the peppers in half, remove the stems and seeds.

Then flatten them as much as possible. Bake under a broiler for about 15 minutes.

Once you remove them cover them with foil & this will trap heat to steam them for  8 more minutes.

Then peel off any charred parts of the skin (no need to get all skin off).

Keto Creamy Roasted Red Pepper Soup Recipe

Ingredients:

• 2 tablespoon Extra Virgin Olive Oil, or Avocado oil
• 2 ribs Celery, medium (7” to 8" long), diced
• 1 small White Onion, diced
• 2 cloves Garlic, minced
• 12-ounce jar or can of Roasted Bell Peppers, drained & diced (*if using fresh bell peppers; there are directions above ⇑ recipe)
• ⅔ cup Water
• 3 ½ cups Chicken Broth
• ⅔ cup Heavy Cream
• ¼ cup Parmesan Cheese, fine grated
• ¼ cup Full Fat Sour Cream *optional garnish
• Salt and Black Pepper, to taste

Directions:

1. Heat oil in a medium-sized saucepan over medium heat.
2. Dice the celery and white onion.  Mince the garlic and add all three to the pan, cook and stir occasionally for about 8 minutes or until they are softened. Add diced roasted peppers, water, and broth. Bring to a boil; lower heat, cover, and simmer for 5 minutes.
3. Purée the soup in batches in a blender or food processor until smooth.
4. Return the puréed soup to the saucepan on low heat; gently stir in heavy cream.
5. Add salt and pepper to taste. Sprinkle with Parmesan cheese, drizzle with sour cream, and serve. 

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Nutritional Data: Yield: 6 servings, Serving Size: ¾ Cup, Amountsper serving- Cal: 199, Carbs: 5g, Net Carbs: 4.8g, Fiber: 0.2, Fat: 15g, Saturated Fat: 7g, Protein: 4g, Sugars: 4g, Sodium: 327mg (before salting to taste).

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Keto Creamy Roasted Red Pepper Soup

Stacey

Keto Creamy Roasted Red Pepper Soup is a warm and comforting, low carb soup.

4.78 from 9 votes

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Prep Time 6 minutes mins

Cook Time 20 minutes mins

Total Time 26 minutes mins

Course Soup

Cuisine American, soup

Servings 6

Calories 199 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 tablespoon Extra Virgin Olive Oil or Avocado oil
• 2 ribs Celery medium (7” to 8" long), diced
• 1 small White Onion diced
• 2 cloves Garlic minced
• 12- ounce jar or can of Roasted Bell Peppers drained & diced
• ⅔ cup Water
• 3 ½ cups Chicken Broth
• ⅔ cup Heavy Cream
• ¼ cup Parmesan Cheese fine grated
• ¼ cup Full Fat Sour Cream *optional garnish
• Salt and Black Pepper to taste

Instructions

 

• Heat oil in a medium-sized saucepan over medium heat.
• Dice the celery and white onion. Mince the garlic and add all three to the pan, cook and stir occasionally for about 8 minutes or until they are softened. Add diced roasted peppers, water, and broth. Bring to a boil; lower heat, cover and simmer for 5 minutes.
• Purée the soup in batches in a blender or food processor until smooth.
• Return the puréed soup to the saucepan on low heat; gently stir in heavy cream.
• Add salt and pepper to taste. Sprinkle with Parmesan cheese, drizzle with sour cream, and serve.

*As an Amazon Associate I earn from qualifying purchases.

Notes

*all nutritional data are estimates based on the products I used*

Yield: 6 servings, Serving Size: ¾ cup, Amounts per serving- Net Carbs per serving: 4.8g

Nutrition

Serving: 0.75cupCalories: 199kcalCarbohydrates: 5gProtein: 4gFat: 15gSaturated Fat: 7gSodium: 327mgFiber: 0.2gSugar: 4g

Keyword keto creamy roasted red pepper soup, keto red pepper soup, keto soup

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