Low Carb Creamy Pepper Soup

This vibrant soup is rich with sweet red bell pepper, aromatic garlic, shallots and tender celery. Blended until smooth and finished with a splash of heavy cream.

This is a simple lunch option or dinner served with keto bread for dipping.

Net Carbs

5.5 g
Fiber

1.3 g
Total Carbs

6.9 g
Protein

2.1 g
Fats

14.4 g

160 cals

Quantity

Serving Size

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Vegetable Broth, Bouillon Or Consomme

4 cup
Shallot

2 tablespoon, chopped
Red Bell Peppers, Raw

1 large - 3" diameter x 3 3/4"
Celery

1 large - stalk - 11" to 12" long
Garlic

1 clove
Olive Oil

1 tablespoon
Heavy Cream

½ cup

Step 1

Heat the olive oil in a large saucepan over a low/medium heat. Roughly chop the bell pepper, celery, shallot and garlic. Add to the pan and sweat for 4-5 minutes until tender and fragrant.
Step 2

Add the vegetable stock and bring to a gentle boil, then simmer for 6-8 minutes until the vegetables have softened.
Step 3

Transfer to a blender or use a hand held stick blender and process until smooth.
Step 4

Stir through the heavy cream to serve, reheating the soup if required.

Low Carb Creamy Pepper Soup

Ingredients

Recipe Steps

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