Hey there, fellow keto enthusiasts! This recipe is my absolute favorite for chilly evenings, or when I need a comforting and satisfying meal. I developed this soup after a particularly rough hike with friends—we needed something warm, flavorful, and, most importantly, keto-friendly. What's so special about it? The roasting process really brings out the natural sweetness of the peppers and tomatoes, and the heavy cream adds a luxurious richness that makes this soup unbelievably decadent. It's not your average tomato soup, trust me.
The beauty of this keto roasted red pepper and tomato soup is its versatility. You can easily customize it to your preferences. Feel free to add a dash of your favorite spices, such as smoked paprika or cayenne pepper. If you're feeling adventurous, add a few crumbled bacon bits for extra flavor and texture. And if you’re not strictly adhering to keto, a dollop of plain Greek yogurt on top adds another layer of creaminess (plus, it’s high in protein!). This soup is a blank canvas to experiment with – have fun with it!
Required Equipments
- Large saucepan
- Immersion blender (or regular blender)
- Baking sheet
- Small bowl
- Measuring cups and spoons
Keto-Roasted-Red-Pepper-and-Tomato-Soup
This vibrant and flavorful Keto Roasted Red Pepper and Tomato Soup is a comforting and satisfying low-carb meal, perfect for chilly evenings.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C).
- Halve the red peppers and tomatoes. Remove seeds and stems from the peppers. Place them cut-side down on a baking sheet.
- Drizzle the peppers and tomatoes with 2 tablespoons of olive oil. Sprinkle with salt and pepper to taste.
- Roast for 25-30 minutes, or until the peppers and tomatoes are soft and slightly charred. Keep an eye on them to prevent burning!
- While the veggies are roasting, chop the onion. I usually cry a little during this step, but hey, that's part of the cooking process, right?
- Once the veggies are done, carefully transfer them to a large saucepan. If any of the skin is still on, don't worry about it. It'll probably blend right in.
- Add the vegetable broth to the saucepan. Bring to a simmer.
- Once simmering, use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender in batches and blend until smooth.
- Stir in the heavy cream and maple syrup (if using). Taste and adjust seasonings as needed. Add a pinch more salt or pepper if it needs a little something extra.
- Serve hot, garnished with fresh basil if you're feeling fancy. Or not. It tastes great either way!
📝 Notes
- Make sure to use ripe, flavorful tomatoes for the best taste.
- If the soup is too thick, add a little more vegetable broth until you reach your desired consistency.
- Feel free to experiment with different herbs and spices. A pinch of cayenne pepper can add a nice kick!
🍎 Nutrition
Calories: 250 kcal
Protein: 7 g
Fat: 18 g
Carbohydrates: 12 g
Fiber: 3 g
Calcium: 70 mg
