Keto Creamy Roasted Red Pepper Soup
Keto Creamy Roasted Red Pepper Soup is a warm, comforting, low‑carb soup that’s simple to prepare and full of flavor.
This soup comes together quickly using jarred or canned roasted red bell peppers. A blender or food processor makes puréeing effortless, producing a smooth, velvety texture.
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Heavy cream adds richness and balances any heat, creating a creamy mouthfeel that even those sensitive to spice can enjoy. For garnish, a drizzle of sour cream and a sprinkle of Parmesan elevate the presentation and taste.
If you prefer, garnish with extra Parmesan or a swirl of sour cream for added creaminess and visual appeal.
If jarred or canned roasted peppers aren’t available, roast fresh bell peppers in the oven until charred, steam to loosen skins, cool, peel, then purée. Directions for roasting fresh bell peppers are provided below.
*How to Roast Fresh Bell Peppers-
Preheat the broiler and line a baking sheet with foil. Slice peppers in half, remove stems and seeds, and lay them cut‑side down. Broil for about 10–15 minutes until skins are charred.
Remove from the oven and tent the peppers with foil to steam for 8 minutes. Once cooled slightly, peel off the charred skin. There’s no need to remove every bit of skin; just remove the large charred pieces.
Keto Creamy Roasted Red Pepper Soup Recipe
Ingredients:
- 2 tablespoons 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 roasted bell peppers, drained and diced (or use roasted fresh peppers)
- 2/3 cup water
- 3 1/2 cups chicken broth
- 2/3 cup heavy cream
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup full‑fat sour cream (optional, for garnish)
- Salt and black pepper, to taste
Directions:
- Heat the oil in a medium saucepan over medium heat.
- Add the diced celery, diced onion, and minced garlic. Cook, stirring occasionally, about 8 minutes until softened. Stir in the diced roasted peppers, water, and chicken broth. Bring to a boil, then reduce heat, cover, and simmer 5 minutes.
- Carefully purée the soup in batches in a blender or food processor until completely smooth.
- Return the puréed soup to the saucepan over low heat. Gently stir in the heavy cream until combined and warmed through.
- Season with salt and black pepper to taste. Serve topped with grated Parmesan and a drizzle of sour cream if desired.
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Nutritional Data: Yield: 6 servings. Serving size: 3/4 cup. Per serving: Calories: 199; Carbohydrates: 5 g; Net carbs: 4.8 g; Fiber: 0.2 g; Fat: 15 g; Saturated fat: 7 g; Protein: 4 g; Sugars: 4 g; Sodium: 327 mg (before additional salt).
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Keto Creamy Roasted Red Pepper Soup
Stacey
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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
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Heat oil in a medium-sized saucepan over medium heat.
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Dice the celery and white onion. Mince the garlic and add all three to the pan. Cook, stirring occasionally, for about 8 minutes until softened. Add the diced roasted peppers, water, and broth. Bring to a boil, then reduce heat, cover, and simmer 5 minutes.
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Purée the soup in batches in a blender or food processor until smooth.
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Return the puréed soup to the saucepan on low heat and gently stir in the heavy cream.
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Season with salt and pepper to taste. Sprinkle with Parmesan, drizzle with sour cream if desired, and serve warm.
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Notes
Yield: 6 servings. Serving size: 3/4 cup. Net carbs per serving: 4.8 g.
Nutrition
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