Keto Red Pepper Soup
This Keto Red Pepper Soup is so much better than the store bought carton varieties. With only a handful of ingredients, it is as easy as roasting some veggies and using a blender.
I love the color of this soup. I used a couple of huge red peppers and then some yellow and orange mini sweet peppers as well. If you use all red peppers, the color will be darker.
I enjoy this roasted red pepper soup with a salad on the side. It’s light and creamy, and full of flavor with each and every bite. I tend to crave this more during the fall and winter months, but you can easily make it and enjoy it all year long. As long as you get get the peppers from the store, this simple pepper soup recipe is able to be created and savored without issue.
Speaking of easy soup recipes, be sure to check out my Keto Mushroom Soup as well. It’s a great way to add in some protein without needed to cook up meat.
For more pepper dishes try my Stuffed Pepper Casserole and Stuffed Peppers with Cream Cheese and Sausage.
Ingredients
Minimal ingredients mean simple meal prep. All you need to make this bell pepper soup is listed below.
Sweet peppers – You can use any type of sweet peppers and any color. Have fun and change it up.
Chopped cauliflower – You can buy a head of cauliflower and chop it up in the food processor yourself, or you can buy it already chopped and riced at the store. Frozen cauliflower rice can be used as well.
Chicken broth – Vegetable stock, vegetable broth, beef broth, or even bone broth could be used as well.
Heavy cream or half and half – This adds that creaminess to the soup.
Salt – I generally use kosher salt or sea salt. You can salt your keto red pepper soup to taste.
Sugar-free sweetener such as my sweetener blend – Adds just a tad bit of sweetness to each bite.
How to Make Keto Red Pepper Soup
Making this low carb soup is fast and simple. With only 9 net carbs per serving, you’re going to love this soup.
Step One: Put the sweet peppers on a large baking sheet. Roast at 400 degrees for 30 minutes or until softened and slightly browned.
Once they’re done, they’ll be added to the blender to make them smooth and creamy while still having that roasted pepper flavor.
Step Two: Meanwhile, add the cauliflower and broth to a large stock pot. Simmer over medium until the peppers are done.
Step Three: Add the peppers, cauliflower, half the broth, and the remaining ingredients to a blender. Process until smooth. Add back to the pot and heat until hot.
Variations
Add tomatoes – If you want to have even more sweetness, you can roast a few tomatoes and blend them up with the rest of the mixture.
Add meat – Even though this is meatless, you can add cooked sausage or cooked ground beef if you want to create more of a stuffed pepper soup recipe.
Add fresh herbs – Changing up the flavor of this soup isn’t hard to do at all. Adding some fresh basil or black pepper is a great flavor enhancer.
Common Questions
How to roast red peppers?
For a more intense flavor, you can roast the peppers longer and char the skin under the broiler. I just roasted these until they softened. Don’t worry about the skin, either. You won’t even know it’s there after you puree this. Alternatively, you can roast them in the oven at 425-450 F.
This is a great way to use up peppers if they are past their prime. No one will notice slightly wrinkly peppers in a pureed soup.
Once the roasted red peppers are done, you just need to blend them with the other ingredients.
Can I really use all types of peppers for this soup?
You can. To get a sweet soup recipe, you’ll want to use sweeter peppers like red bell peppers or yellow bell peppers. However, if you want to use green bell peppers, you can as well.
I always like using red bell peppers because of the coloring that it gives the soup, as well as the sweet flavor. Keep that in mind as you change up peppers as the outcome of appearance will vary.
What toppings can I add to this soup recipe?
I’m all about adding cheese. Parmesan cheese is great, but you can also add some freshly chopped onions on top for a sweet crunch, too.
Just be sure that whatever toppings you’re adding, they’re keto-friendly and low in carbs so it doesn’t take away from the balance of the soup.
I hope you enjoy this Roasted Red Pepper Soup! Serve it with some Keto Biscuits for a true comfort food meal!
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Keto Red Pepper Soup
Equipment
Ingredients
- 2.5 lb sweet peppers
- 1 lb chopped cauliflower
- 2 cups chicken broth
- 2 cups heavy cream
- 1.5 tsp salt
- 1 tsp sugar-free sweetener optional
Instructions
- Put the sweet peppers on a large baking sheet. Roast at 400 degrees for 30 minutes or until softened and slightly browned.
- Meanwhile, add the cauliflower and broth to a large stock pot. Simmer over medium until the peppers are done.
- Add the peppers, cauliflower, half the broth, and the remaining ingredients to a blender. Process until smooth. Add back to the pot and heat until hot.
Notes
Nutrition
Love soup? Check out these:
Low Carb Cream of Mushroom Soup
Originally Published Revised August 29, 2018. Revised and Republished October 14, 2022.
Wondering if the weight given for the sweet peppers is before or after you cut out the stem and seeds and white part of the peppers. Maybe giving the number of whole large peppers (or mini ones) would be helpful! I would appreciate an answer to this. 🙂
The weight is before the stems and seeds are removed. You can weigh them at the store when buying them. I don’t remember how many peppers exactly but an ounce or two in either direction won’t matter.
Do I need to peel the red peppers after baking?
Nope. As long as you have a decent blender you can just puree them with the skin on.
Absolutely delicious! I did a mix of peppers (2 red, 1 yellow, 1 orange) and then added two plum tomatoes and half a yellow onion. Amazing! Thanks for sharing this!
Love this soup made it last week and. My daughter came home yesterday from Costco with 2 big bags of peppers and 2 big bags of cauliflower and asked me to make double batch. Peppers are roasting as well speak. This will be a constant in our house The fact it is low carb is a definite positive. We are a type 1 diabetic family so this fits in for everyone in the family
Wow….best roasted pepper soup I ever tasted!! This will become a regular for me!
Love this idea! I can see serving this with a few shrimp laid on top (OHHH! I could roast them at the same time as the peppers!) I also love the idea of a little basil chiffonade on top, or even a little bit of thinly sliced scallions. Ginger would be a good choice, too. Love the idea of customizing this soup, but when I make it this week, it will be exactly as directed so I can enjoy it in its original form first :>) Thanks for the great recipe.
Mmm…This roasted red-pepper soup is just as delicious as it looks. The great part? It’s quick and easy to make!
My husband and I loved this soup! I’m bookmarking this recipe to make again and again. Such wonderful flavors and the soup comes together so quickly.
My husband LOVE soup. So I’m always looking for new recipes to make for him. He LOVED this recipe! He actually asked me to make it again before he finished eating. This is a keeper for sure!!
This sounds great. If I use all red peppers do you think I need the sweetener?
You can taste it and then decide. I like it without it but it does help bring out the sweetness of the peppers.
When I do red pepper soup or tomato soup I add a tsp of baking soda which cuts the acidity and makes it sweeter than if you used sugar and its healthier.
Do you discard the other half of the broth or mix it in at the end? Sounds delicious ?
Mix it in. It’s left in the pot during blending so when you add the puree back to the pot to the warm it gets mixed in.