I constantly forget how much I love soup.

It’s like I have amnesia every time lunch rolls around. 

But forgetfulness aside, I also feel an immense level of pressure while making soup. Is it filling enough? Am I really OK without noodles?

Does this almond milk low-key make my soup taste gross but I am eating it anyway because I’m determined to live my life like I don’t miss heavy cream? 

All of the above. Plus more, probably.

So what’s a super indecisive amnesiac food obsessor like myself supposed to do? Write 12 sticky notes worth of soup ideas that I’ll never look at, then blog about it until I find something else I forgot I love. Duh.

Easy Does It

Did you know that roasted red peppers are kind of a lot of work? Did you also know that you can skip all of that work and just pull them out of a jar?

If you did know but you aren’t doing it, we probably don’t have a lot in common. You might also milk your own almonds and never use Ragu…which is cool (she said, knowing someday she’ll end up blogging about real roasted red peppers and sounding like a total hypocrite) but it is not my thing most days of the week.

Yes. We. Can. Use cans. 

For this low-carb soup and probably most of the low-carb/keto soups to come, we are utilizing cans of stuff and jars of stuff, along with vegetarian bouillon cubes that are honestly the best I’ve ever had. SERIOUSLY.

I have to buy them on Amazon but it’s honestly like dehydrated (then rehydrated) liquid gold. Massel Stock Cubes are also gluten-free, vegan, and no MSG so basically they are amazing.

SO grab your cans and ready your ladles ladies and gents because you’ve entered the recipe portion of today’s blog post 🙌

Roasted & Red Pepper Soup {Low Carb & Dairy Free!}

Alternate Title: Red Goddess Soup
Too creepy or just creepy enough???

Pin It! 📌

The only ingredients that aren’t in a can:
👏Onion
👏Garlic
👏Olive Oil

The BASIL is also not canned but only because Miracle Grow has
kept my basil plant alive way past its normal life expectancy. 

I am clearly pouring water because I have opted to take this soup
to flavor town via the Massel Ultracube Express.

You can use liquid stock, too, but just trust me on the goodness
and easy factor.
Find them on Amazon and thank me later. 

FLAKE SALT
We’ve talked about how much I love this salt.
If you want to love it too, find it in Regular or Garlic.

Once you’ve got all of your flavors simmering,
add your peppers and some juice along
with diced tomatoes.

THEN the other tool that you should gift yourself ASAP 👇

An immersion blender aka stick blender. 
I use mine for soups, sauces, and even
my protein shakes.

Less mess. Easier than a blender. Ups cooking street cred.

This soup is really customizable to your taste buds. 
If you LOVE super strong, tomato-flavored soups then, by all means,
use more tomato than red pepper.

I LOVE the flavor of roasted red peps, so I go heavier on that flavor. 

Top it with toasted pine nuts and basil.

Serve it with a hunk of GF Keto Focaccia if you are a fan of delicious flavor.

Continue to Content

Roasted Red Pepper Soup {Low Carb, Dairy Free!}

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Roasted Red Pepper soup can actually be easy!

Print

Ingredients

• 2 tbsp Olive Oil
• 1/2 small Purple or Yellow Onion, chopped
• 2 cloves Garlic, minced
• 1 16 oz jar Roasted Red Peppers, drained
• 1 14.5oz can Fire Roasted Diced Tomatoes
• 2 cups Water OR 2 cups Vegetable Stock
• 1 Massel Vegetarian Stock Ultracube, if not using stock
• 5 leaves Fresh Basil + more to garnish
• 1 teaspoon Italian Seasoning
• Falk Salt and Cracked Black Pepper, to taste
• Toasted Pine Nuts, to top

Instructions

1. In a large pot slowly saute onion and garlic in olive oil over medium heat until the onions are soft and the garlic is fragrant. About 8 minutes.
2. Once the onion is translucent, add the jarred roasted red peppers, tomatoes, stock, or, if using, 1 Massel vegetarian chicken ultracube and water.
3. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Add the basil leaves and Italian seasoning, then puree with an immersion blender or transfer to a high-powered blender to puree in two batches.
5. Salt to taste and serve hot with fresh basil, cracked black pepper, and toasted pine nuts.
6. BONUS TIP: make this soup even more decadent with a swirl of coconut cream to finish!

Notes

NET Carbs = 6g

For added protein and fat, top with nuts or serve with my Keto Buttery Skillet Flatbread!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• KitchenAid KHB2351CU 3-Speed Hand Blender - Contour Silver
• Massel Ultracube Chicken Stock 105g

Nutrition Information

Serving Size 3/4 cup
Amount Per Serving Calories 99Total Fat 7gCarbohydrates 7gFiber 1gProtein 1g

Did you make this recipe?

I'd love to see how it turned out! Share your pics on Instagram with #gorgeouseats and don't forget to tag me! @Inspectorgoreous