Keto Roasted Red Pepper Soup
This rich and flavorful Roasted Red Pepper Soup is a delicious blend of sweet red peppers, onions, garlic, and spices! It's vegan, low carb, and keto friendly!
Servings: 8
Calories: 78kcal
Cost: $5
Ingredients
- 6-7 Sweet Bell Peppers enough to cover a sheet pan
- 1 head Garlic
- 2 Tablespoons Olive Oil
- 1 Onion (or two small onions) chopped
- 5 Cups Vegetable Broth or water
- 1 Tablespoon Paprika to taste
- 1 teaspoon Tumeric to taste
- 1 teaspoon Cayenne Pepper to taste
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 425°F and prepare a large baking sheet with non-stick spray.
- Clean bell peppers and cut each in half. Remove seeds, stem and membranes, then place cut side down on prepared baking sheet, along with the garlic.
- Roast in the oven for 25 minutes until browned or blackened to your liking.
- Peel peppers and garlic and discard the skins. Set aside.
- Add olive oil to a large soup pot and heat over medium heat.
- Add the chopped onions and sauté for 2 minutes until translucent. Add the softened garlic and spices.
- Heat until fragrant, then add the peppers and broth.
- Increase heat so that everything starts to boil, then reduce to a simmer. Continue simmering for 20 minutes.
- Puree soup in a blender. You may need to do this in batches, as you don't want the blender to be more than halfway full.
- Return the pureed soup to the pan and taste. Adjust the spices and rewarm as needed.
Notes
Net Carbs: 7g per serving
- Do not be afraid of spice in this recipe! Peppers are quite watery/flavorless on their own, so the combination of roasting and adding a healthy dose of spice helps bump up the flavor of this recipe.
Nutrition
Calories: 78kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 593mg | Potassium: 244mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3642IU | Vitamin C: 116mg | Calcium: 16mg | Iron: 1mg