Dinner is a moment to recharge and refuel. Enjoy your Creamy Roasted Red Pepper and Basil Soup, and let it remind you to embrace the simplicity of a well-balanced meal and the joy of good health.
Creamy Roasted Red Pepper and Basil Soup
Recipe By Ketology
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Cooking Time
25 min
Difficulty
Easy
Serves
4
Calories
230
Ingredients
- 2 cups roasted red peppers, drained and chopped
- 1/4 cup heavy cream
- 2 cups chicken or vegetable broth
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
- Fresh basil leaves for garnish (optional)
- Keto-friendly croutons for garnish (optional)
Instructions
- 1. In a large pot or saucepan, heat the olive oil over medium heat.
- 2. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 3. Stir in the chopped roasted red peppers and smoked paprika. Season with salt and black pepper to taste.
- 4. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
- 5. Use an immersion blender to blend the mixture until smooth. If you don't have an immersion blender, transfer the mixture to a regular blender and blend until smooth, then return it to the pot.
- 6. Pour in the chicken or vegetable broth and bring the soup to a simmer.
- 7. Add the heavy cream and chopped fresh basil leaves. Simmer for an additional 5-7 minutes until the soup is heated through.
- 8. Taste and adjust the seasoning if needed.
- 9. If desired, garnish your Creamy Roasted Red Pepper and Basil Soup with grated Parmesan cheese, fresh basil leaves, and keto-friendly croutons for added flavor and presentation.
- 10. Serve the soup hot as a comforting and keto-friendly dinner.
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