Roasted red pepper soup

Roasted Red Pepper Soup

This is a delicious and hearty keto friendly recipe for Roasted Red Pepper Soup. It's perfect for a cold day or when you're in the mood for a comforting meal.

Ingredients

• 4 large red bell peppers
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C). Place the red bell peppers on a baking sheet and roast in the preheated oven for about 25 minutes, or until the skins are completely wrinkled and the peppers are charred.
2. Remove the peppers from the oven and let them cool. Once cooled, remove the skins and seeds.
3. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until they are soft and translucent.
4. Add the roasted peppers, chicken broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Use an immersion blender to puree the soup until it's smooth. If you don't have an immersion blender, you can also use a regular blender. Just make sure to let the soup cool a bit before blending it.
6. Stir in the heavy cream and heat the soup for another 2 minutes. Serve hot.

Time

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour

Nutritional Information

• Calories: 200
• Fat: 15g
• Carbohydrates: 10g (Net Carbs: 6g)
• Protein: 4g

Recipes (external)

• Diet Doctor recipes on Roasted red pepper soup
• Allrecipes Roasted red pepper soup
• Ruled.me recipes on Roasted red pepper soup
• Food.com recipes on Roasted red pepper soup
• Pinterest recipes on Roasted red pepper soup
• You Tube recipes on Roasted red pepper soup

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