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    Keto Creamy Roasted Red Pepper Soup

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    Keto Creamy Roasted Red Pepper Soup

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

    Low Carb Creamy Roasted Red Pepper SoupPin

    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.

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission.  Disclosure & Privacy Policy.

    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!

    Keto Creamy Roasted Red Pepper SoupPin

    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).

    Printable Recipe Card Below

    📖 Printable Recipe Card

    Low Carb Creamy Roasted Red Pepper SoupPin

    Keto Creamy Roasted Red Pepper Soup

    Stacey
    Keto Creamy Roasted Red Pepper Soup is a warm and comforting, low carb soup.
    4.80 from 10 votes
    Print Recipe Pin Recipe
    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
    Prevent your screen from going dark

    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
    • 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
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Comments

      4.80 from 10 votes (4 ratings without comment)

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      Recipe Rating




    1. KT says

      January 14, 2025 at 1:21 pm

      5 stars
      This was excellent and very comforting on a cold winter night! We didn't make any changes, but added toasted pistachios and toasted, sprouted pumpkin seeds. It was SO satisfying. Thank you for sharing!

      Reply
      • Stacey says

        January 16, 2025 at 8:04 am

        Hi KT, Thank you so much for trying the recipe and for sharing you creative additions with us. Toasted pistachios and pumpkin seeds are a perfect accompaniment to the soup!

        Reply
    2. Shelli says

      March 04, 2023 at 5:08 am

      Add Gouda cheese omit the parm.

      Reply
      • Stacey says

        March 04, 2023 at 9:35 am

        Gouda you to suggest that lol.

        Reply
    3. Tracyy says

      December 28, 2021 at 11:37 am

      5 stars
      This was easy to make and delicious. Hubby approved!

      Reply
      • Stacey says

        December 29, 2021 at 8:00 am

        Thank you so much, Tracyy, for trying the recipe and for your kind words.

        Reply
    4. jennifer says

      April 10, 2020 at 5:43 am

      5 stars
      Looks amazing! I can't wait to try it -- it looks like it could even be just ad delicoius on a hot day served cold (we've already been in the 90s and only April)!

      Reply
    5. Donny says

      April 09, 2020 at 2:17 pm

      5 stars
      So good! Has the perfect texture.

      Reply
    6. ChihYu says

      April 07, 2020 at 10:12 pm

      5 stars
      Every spoonful of this soup is so delicious and satisfying! So comforting and filling!

      Reply
    7. Jean Choi says

      April 06, 2020 at 5:01 pm

      5 stars
      So amazingly comforting! I love creamy and delicious it is.

      Reply
      • Christine says

        September 19, 2020 at 4:25 am

        Hi, this sounds delicious but I have to stay away from dairy for a while. Any suggestion on what I could use instead of the heavy cream?

        Thanks

        Reply
        • Stacey says

          September 19, 2020 at 8:49 am

          Hi Christine, you can replace the heavy cream with full-fat coconut milk for a dairy-free version.

          Reply
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