Roasted Tomato and Red Pepper Soup | Keto Recipes | Keto Vegan Recipe | Whole 30 Soup RecipeRandall Smitham July 21, 2019 4 Comments
Welcome to keto meals and recipes dot com.
Recently, I had a request for more recipes that featured tomato and basil. This request came from a new subscriber from Chile,
and I’d like to thank you for making that request.
So now I’m going to use these fresh tomatoes,
red pepper and basil, of course, to make two versions of my roasted tomato and red pepper soup.
We’ll begin with version 1. By the way, this version tastes very much like the Campbell’s cream of tomato soup,
and is the basis for version 2. The macronutrient ratio for version 1 is
2.4 to 1 with six point five grams of total carbs, 2 grams of dietary fiber,
resulting in 4.5 grams of net carbs per serving.
I would like to mention that most of the carbs in both of these versions
come from the tomatoes and red bell peppers and some additional carbs in version 2 come from the coconut cream.
However all of these ingredients are really healthy and nutrient-dense.
Version 2 of the soup is much richer and has a more complex, spicy and savory taste.
The macronutrient ratio for this version is four to one with ten point nine grams of total carbs, 2.5
grams of dietary fiber and one gram of insoluble fiber resulting in 7.4
grams of net carbs. Both of these soups are really amazing,
and they only take simple fresh ingredients
to create a rich, comforting soup. The best part of the soup is the taste, but the second best part is how really easy
it is to make.
Begin by simply quartering your fresh ripe tomatoes and tossing them into a deep bowl.
Then, I cut the onions into wedges and
separate the layers and
then toss your onions into the bowl.
After cutting up the core or seeds from my bell pepper or capsicum,
I cut the sections into large pieces and also toss them into the bowl,
and then remove the fresh basil leaves from the stems and toss the leaves into the bowl.
Next, I sprinkled the salt, dry oregano and paprika on top of the vegetables and
tossed, in order to combine and distribute the spices.
Then, I also pour the fresh lemon juice and oil into the mixing bowl and toss the vegetables to ensure that every bit
was well coated with the oil.
Pre-heat your oven to 400 degrees
Fahrenheit or 200 degrees Celsius. I distributed the vegetables on a parchment lined baking sheet,
spreading them out as evenly as possible
so that the tomatoes and peppers can roast evenly
Place your tray of vegetables into a preheated oven and bake in the middle position for 20 minutes.
About 5 minutes before your vegetables are done, place either your vegetable stock or your chicken stock into a medium sized pot and
bring this stock to a brisk simmer.
Ideally, you should put the garlic cloves to roast with the other vegetables, but since I forgot I’m taking a frying pan.
I added two tablespoons of olive oil and roughly chopped the garlic.
I then cooked the garlic so that it just began to have a golden color. This should only take about 1 or 2 minutes. I
tossed the pan fried garlic on top of the roasted vegetables,
and then spooned all the vegetables into my pot with the hot simmering broth.
Bring your stock back to a rapid simmer and cook for 5 minutes.
You want the flavors to infuse through the liquid but to still have fresh and distinct flavor of each vegetable.
So don’t overcook.
The next step is to puree all the content in the pot.
You can choose either a blender, bullet, ninja, but for best results puree it. Don’t just use an immersion blender.
Also, as always, when pureeing something hot, do it in small batches.
After pureeing, pour each finished batch into a clean bowl, and this is all
there is to version 1, the Campbell Soup style tomato soup.
You can stop here and drizzle a tablespoon of cream or olive oil on top and serve it just like that.
To make version 2 pour the pureed content back into your cooking pot then add your entire can a full fat coconut cream,
both the solid and liquid.
For those of you worried about the taste of coconut cream I have found that my Thai Kitchen
full fat coconut cream is really good.
It has a very light and fresh, just barely coconut, taste. It doesn’t taste anything like coconut flour or
dried coconut, and it blends really well with the rest of the ingredients, and you won’t taste it.
However, if you really don’t like coconut, simply substitute with heavy whipping cream and then add the remaining spices: the paprika,
cayenne pepper, garam masala, and the turmeric.
Stir everything well to combine and then simmer for five minutes, and that’s all there is to version two: the roasted tomato and red pepper
spicy version. If you’re wondering what version two tastes like, version two is a savory and creamy soup with just a hint of sweetness.
Both of these soups make a great standalone lunch meal or to make this into a complete dinner, can serve your favorite protein such as
a steak, lamb chop, or pork chop with it. I hope that you give this flavorful soup a try very soon, and enjoy!
Thank you for taking the time to watch this video. The link for the printable recipe is available in the description below.
- campbell tomato soup
- capsicum and tomato soup
- coconut cream
- creamy roasted red pepper soup
- diabetic recipes
- easy keto soup
- garam masala
- gluten free soup
- healthy soups
- keto meal prep
- KETO RECIPES
- keto roasted tomato and bell pepper soup
- keto soup
- keto tomato soup
- paleo soup
- red pepper soup
- roasted tomato soup
- spicy tomato soup
- tomato soup
- vegan soup
- vegan tomato soup
- vegetarian soup
- whole 30 recipes
- whole30 recipes
- whole30 tomato soup