Low Carb Roasted Red Pepper Soup

Warm up with the velvety richness of this Low Carb Roasted Red Pepper Soup, a comforting, flavor-packed dish ideal for cozy nights or light lunches. Featuring charred, fire-roasted red bell peppers blended to silky perfection with sautéed onions, garlic, and a hint of paprika, this soup achieves a decadent creaminess with a splash of heavy cream—all while keeping carbs to a minimum. The smoky sweetness of the roasted peppers pairs harmoniously with the savory depth of chicken or vegetable broth, creating a well-balanced, keto-friendly meal that’s both wholesome and satisfying. With only 15 minutes of prep time and a gorgeous pop of color, this gluten-free soup is perfect for meal prepping or serving with a sprinkle of fresh basil for a gourmet finish.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large Red bell peppers
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 3 large Garlic cloves
• 4 cups Chicken or vegetable broth
• 0.5 cup Heavy cream
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 leaves Fresh basil leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Cut the red bell peppers in half lengthwise and remove the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper.

Step 3

Drizzle 1 tablespoon of olive oil over the peppers and roast them in the oven for 20-25 minutes, or until the skins are charred and blistered.

Step 4

While the peppers roast, dice the onion and mince the garlic cloves.

Step 5

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened.

Step 6

Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

Step 7

Once the peppers are done roasting, transfer them to a bowl and cover with plastic wrap for 5 minutes to allow the skins to loosen.

Step 8

Peel the skins off the roasted peppers and roughly chop the flesh. Add the chopped peppers to the pot with the onions and garlic.

Step 9

Pour in the chicken or vegetable broth, then bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes.

Step 10

Using an immersion blender (or carefully transferring the soup to a blender in batches), blend the soup until it is smooth and creamy.

Step 11

Stir in the heavy cream, paprika, salt, and black pepper. Adjust seasonings to taste if needed.

Step 12

Serve hot, garnished with fresh basil leaves if desired.

Nutrition Facts

Serving size	(2031.5g)

Amount per serving	% Daily Value*
Calories	1040.2

Total Fat 72.3g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 120mg	0%
Sodium 5875.9mg	0%
Total Carbohydrate 70.4g	0%
Dietary Fiber 20.0g	0%
Total Sugars 34.9g
Protein 16.9g	0%

Vitamin D 0IU	0%
Calcium 157.7mg	0%
Iron 5.2mg	0%
Potassium 2093.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.1%

Protein: 6.8%

Carbs: 28.2%