Keto Mediterranean Roasted Red Pepper Soup with Goat Cheese Swirl

Soups 35 mins 440 kcal
Keto Mediterranean Roasted Red Pepper Soup with Goat Cheese Swirl
Calories
440 kcal
Net Carbs
6gg
Fats
38gg
Protein
10gg

"Imagine a bowl of silky, sun‑kissed soup that transports you straight to the Mediterranean coast—without spiking your carbs. This Keto Mediterranean Roasted Red Pepper Soup is a vibrant blend of sweet, charred red peppers, aromatic herbs, and a splash of rich heavy cream, all simmered to velvety perfection. A swirl of creamy goat cheese adds a tangy, luxurious finish that balances the pepper’s natural sweetness while keeping the dish high in healthy fats and low in carbs. Perfect for a cozy dinner or a sophisticated starter, this soup delivers the bold flavors of oregano, thyme, and smoked paprika, making it both comforting and gourmet. For the best results, roast the peppers until their skins blister, then peel them for a smooth texture. Serve hot, garnish with fresh basil, and drizzle the goat cheese swirl just before eating. This recipe is not only keto‑friendly with under 7 g net carbs per serving, but also quick to prepare, making it an ideal weeknight indulgence that feels like a Mediterranean getaway."

Ingredients

Instructions

1

Preheat the oven to 450°F (230°C). Place the whole red peppers on a baking sheet and roast for 20‑25 minutes, turning until skins are charred.

2

Remove peppers, place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and chop coarsely.

3

In a large pot, heat olive oil over medium heat. Add diced onion and sauté 4‑5 minutes until translucent.

4

Stir in minced garlic and smoked paprika; cook for 30 seconds until fragrant.

5

Add the roasted red peppers, chicken broth, dried oregano, and thyme. Bring to a gentle boil, then reduce heat and simmer 10 minutes.

6

Blend the soup with an immersion blender (or transfer to a countertop blender) until ultra‑smooth.

7

Stir in heavy cream and shredded chicken (if using); season with salt and pepper. Simmer 5 minutes.

8

Divide soup into bowls, swirl softened goat cheese into each serving, and garnish with fresh basil.

9

Serve hot and enjoy the low‑carb, high‑fat goodness.

Prep

Gather Ingredients

2 large red bell peppers (about 300 g), roasted, peeled, and seeded
2 tbsp extra‑virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 cups low‑sodium chicken broth
1 cup heavy cream
4 oz goat cheese, softened
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish (optional)
4 oz cooked chicken breast, shredded (optional for extra protein)
Instructions

Step by Step

1

Preheat the oven to 450°F (230°C). Place the whole red peppers on a baking sheet and roast for 20‑25 minutes, turning until skins are charred.

2

Remove peppers, place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and chop coarsely.

3

In a large pot, heat olive oil over medium heat. Add diced onion and sauté 4‑5 minutes until translucent.

4

Stir in minced garlic and smoked paprika; cook for 30 seconds until fragrant.

5

Add the roasted red peppers, chicken broth, dried oregano, and thyme. Bring to a gentle boil, then reduce heat and simmer 10 minutes.

6

Blend the soup with an immersion blender (or transfer to a countertop blender) until ultra‑smooth.

7

Stir in heavy cream and shredded chicken (if using); season with salt and pepper. Simmer 5 minutes.

8

Divide soup into bowls, swirl softened goat cheese into each serving, and garnish with fresh basil.

9

Serve hot and enjoy the low‑carb, high‑fat goodness.