Keto Roasted Red Pepper & Basil Soup Recipe
Creamy, rich, and full of flavor, this keto roasted red pepper and basil soup is a warm, low-carb favorite. Made with roasted peppers, garlic, onion, cream, and fresh basil, it’s quick to prep, easy to cook, and perfect for the keto diet. Great for meal prep, freezing, or a simple weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop, Blender
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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4 large red bell peppers
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1 small yellow onion (or half a medium one)
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3 garlic cloves
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2 tbsp olive oil
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1½ cups chicken broth (or vegetable broth)
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½ cup heavy cream
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½ cup fresh basil leaves
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1 tsp salt
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½ tsp black pepper
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1 tsp smoked paprika
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½ tsp chili flakes (optional)
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1 tbsp apple cider vinegar or lemon juice
Instructions
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Cut the peppers in half, remove seeds, and roast under the broiler until the skins are blackened (8–10 minutes). Steam in a bowl covered for 10 minutes, then peel off skins.
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In a pot, heat olive oil and cook chopped onion for 5–7 minutes until soft. Add garlic, paprika, and chili flakes, stir for 1 minute.
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Add roasted peppers and broth to the pot. Simmer for 10 minutes.
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Remove from heat, blend until smooth.
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Stir in cream, salt, pepper, vinegar or lemon juice, and fresh basil. Blend again until smooth.
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Taste and adjust seasoning if needed. Serve hot.
Notes
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Freezes well for up to 3 months.
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Use coconut cream if dairy-free.
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Add a parmesan rind to the simmer for extra flavor.
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Blend with roasted garlic for a deeper taste.
Nutrition
- Serving Size: 1 serving
- Calories: 185 Sugar 4g Sodium 710mg Fat 15g Saturated Fat 7g Unsaturated Fat 7g Trans Fat 0g Carbohydrates 8g Fiber 2g Protein 3g Cholesterol 35mg