Creamy Roasted Red Pepper and Tomato Soup

Why This Is Strictly Keto

Roasting concentrates the natural sweetness of peppers and tomatoes, so the soup needs no added sugar. Heavy cream and butter give it a silky body without flour or cornstarch, and keeping the vegetables to a measured amount per bowl holds the net carbs low.

Ingredients

• 3 large red bell peppers (about 1½ lb / 680 g), halved and seeded
• 4 Roma (plum) tomatoes, halved
• ¼ medium yellow onion, cut into wedges
• 4 cloves garlic, unpeeled
• 3 tablespoons olive oil, divided
• 3 cups (720 ml) chicken or vegetable bone broth
• ½ cup (120 ml) heavy whipping cream
• 2 tablespoons butter
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ¼ teaspoon black pepper
• Fresh basil leaves and a drizzle of olive oil, for serving

Instructions

1. Roast the vegetables: Preheat oven to 425°F (220°C). Toss the peppers, tomatoes, onion and garlic with 2 tablespoons of the oil and spread on a rimmed baking sheet, peppers cut-side down.

2. Char and soften: Roast 30–35 minutes, until the pepper skins are blistered and blackened in spots and the tomatoes are soft.

3. Peel: Let the vegetables cool for 10 minutes, then peel the pepper skins and squeeze the garlic from its papery skins.

4. Simmer: Melt the butter with the remaining oil in a pot over medium heat. Add the roasted vegetables, broth, paprika, salt and pepper and simmer 10 minutes.

5. Blend: Purée with an immersion blender (or in batches in a blender) until completely smooth.

6. Finish with cream: Stir in the cream and warm through without boiling. Adjust the seasoning and serve topped with basil and a drizzle of olive oil.

Nutritional Info (per serving, approximate)

Tips

• Do not skip peeling the pepper skins — they can leave the soup slightly bitter and gritty.
• Warm the cream gently; boiling after adding it can make the soup separate.
• The soup freezes well without the cream — add the cream when reheating.