Creamy Roasted Red Pepper and Basil Soup

In a large pot or saucepan, heat the olive oil over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Stir in the chopped roasted red peppers and smoked paprika. Season with salt and black pepper to taste.

Allow the mixture to simmer for about 10 minutes, stirring occasionally.

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.

Pour in the chicken or vegetable broth and bring the soup to a simmer.

Add the heavy cream and chopped fresh basil leaves. Simmer for an additional 5-7 minutes until the soup is heated through.

Taste and adjust the seasoning if needed.

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.

Serve the soup hot as a comforting and keto-friendly dinner.