Keto Roasted Red Pepper & Basil Soup Recipe

Simple, rich, low-carb comfort in a bowl.

There’s something about soup that just feels right. Cold weather, busy days, lazy Sundays, soup shows up and does what it needs to. And this one? It’s a little smoky, a little herby, super creamy, and still keeps you in that low-carb, keto zone without tasting like a “keto” meal.

We’re talking about roasted red pepper and basil soup. And yes, it’s keto. No potatoes, no sneaky sugars, and none of the stuff that messes with your macros.

Let’s get into it.

What Makes This Soup Work So Well?

Honestly? It’s the mix of flavors. Roasting the peppers brings out this slightly sweet, smoky thing that just works. Then the fresh basil cuts through with a bit of a peppery, herby kick. Garlic makes it cozy. Onion gives it a little base flavor. And when you blend it all up with cream and broth? It’s smooth, silky, and real satisfying.

Also — it freezes well, heats up easy, and works for lunch or dinner. You can pour it into a mug and sip it like coffee, if that’s your vibe.

What You’ll Need

Here’s the full list of ingredients, but don’t stress. It’s nothing fancy and most of it you’ve probably already got.

Ingredients:

• 4 large red bell peppers

• 1 small yellow onion (or half a medium one)

• 3 garlic cloves (more if you’re into that)

• 1 ½ cups chicken broth (or veggie broth if you want it meat-free)

• ½ cup heavy cream

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon smoked paprika (not regular paprika — the smoky kind makes a big difference)

• ½ teaspoon chili flakes (optional, if you like heat)

• ½ cup fresh basil leaves (loosely packed)

• 1 tablespoon apple cider vinegar or lemon juice (for a little brightness)

That’s it. No weird thickeners, no hidden carbs.

Step-by-Step: How to Make Roasted Red Pepper & Basil Soup

You don’t need to be a chef. If you can chop stuff and stir a pot, you’re good.

1. Roast the Red Peppers

You’ve got options here. You can roast them under the broiler in your oven, on a grill, or even directly on a gas burner if you’ve got one. You’re looking to get the skins black and blistered.

• Cut the peppers in half, take out the seeds and stem.

• Place them skin-side-up on a baking sheet.

• Broil on high until the skins are mostly black. Takes about 8–10 minutes.

Once they’re nice and charred, throw them in a bowl and cover it with a plate or some foil. Let them steam for 10–15 minutes — this makes the skins easier to peel.

When they’re cool enough to touch, peel off the skins and set the peppers aside.

2. Cook the Onion and Garlic

While the peppers are cooling, heat up a pot over medium heat.

• Add the olive oil.

• Toss in the chopped onion.

• Cook for about 5–7 minutes, until soft and a little golden.

• Add in the chopped garlic, smoked paprika, and chili flakes if you’re using them. Stir for a minute until it smells amazing.

3. Blend It All Up

Now, add the roasted red peppers to the pot. Pour in the broth. Simmer everything for about 10 minutes, just to bring the flavors together.

Then take it off the heat.

Now blend it. Use an immersion blender right in the pot, or pour it all into a regular blender (just be careful — hot liquid and blenders can get messy).

Once it’s smooth, stir in the heavy cream, salt, pepper, and vinegar or lemon juice.

Toss in the fresh basil and blend one last time until it’s all silky and green flecks are dancing through the red soup.

Taste it. Adjust anything. More salt? More vinegar? A dash of cream? You’re the boss.

Serving Tips

This soup’s rich enough to be its own meal, but it also plays well with others.

• Add a topping: drizzle of cream, sprinkle of parmesan, chopped fresh basil, or even crumbled bacon.

• Make it a full dinner: pair it with grilled chicken, a side salad, or some low-carb bread.

• Keep it light: pour it in a mug and sip it on the couch. No spoons, no plates, just cozy.

Why Keto Roasted Red Pepper & Basil Soup is Great for Keto

Here’s what’s happening, nutritionally:

• Low in carbs: Red peppers have some natural sugar, but they’re still low enough to fit in most keto plans.

• High fat: Thanks to olive oil and cream, you’re getting the fats you need to feel full and fueled.

• No fillers: No flour, no cornstarch, no weird thickening agents.

• Easy to portion: One batch makes 3–4 servings, depending how big your bowl is.

Meal Prep Friendly

Here’s the deal — double the recipe and freeze half. It freezes like a dream. Just let it cool fully, pour into airtight containers, and it’ll keep in the freezer for up to 3 months. Reheat gently on the stove so the cream doesn’t split.

Fridge-wise, it’ll last 3–4 days easy. Might even taste better the next day after the flavors hang out together overnight.

How I Did it

Alright, story time. The first time I made this soup, it was supposed to be dinner for my friend who swears she hates red peppers. I didn’t tell her what was in it — just said “try it.” She finished the bowl, looked up, and said, “Okay, I was wrong.”

Also — I’ve made it without basil when I was out. It’s still good. I’ve swapped cream for coconut cream once, just to see. That works too. Not quite the same taste, but still solid if you’re dairy-free.

And don’t skip the vinegar or lemon juice. That little bit of acid brings everything together. It cuts the richness and makes the flavor pop. You don’t taste “vinegar,” but you’d miss it if it wasn’t there.

Got 10 Extra Minutes?

Want to take it up a notch? Roast a few garlic cloves in their skins alongside the peppers. Then squeeze them into the soup before blending. Sweet, mellow, and adds depth.

Also, if you’ve got a parmesan rind lying around (like, from a block of real parmesan), throw it in the soup while it simmers. Then pull it out before blending. Adds a little umami boost without adding carbs.

Conclusion

This soup doesn’t try to be fancy. It’s just good. It’s warm, filling, easy on the stomach, and easy on the carbs. You can whip it up on a weeknight or make a batch for meal prep. You can serve it at a dinner party or eat it cold out of the fridge the next morning. No judgment here.

If you’re into keto, this one’s a keeper. If you’re just into soup, same answer. Either way, it’s worth making.

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