Roasted Red Pepper and Gouda Soup recipes - Main course

Author: Fredrick Hitchcock  

Keto stuffed pepper soup is flavorful and nutritious low carb soup with ground beef, red and green peppers cooked with beef broth and tomato. This delicious keto Mediterranean soup is family friendly twist of popular stuffed peppers, just in low carb version.

Keto Roasted Red Pepper Soup

Keto Roasted Red Pepper Soup
This rich and flavorful Roasted Red Pepper Soup is a delicious blend of sweet red peppers, onions, garlic, and spices! It's vegan, low carb, and keto friendly!
Provided by: Stacey
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American,Keto
Number of ingredients: 10
  • 6-7 Sweet Bell Peppers (enough to cover a sheet pan)
  • 1 head Garlic
  • 2 Tablespoons Olive Oil
  • 1 Onion ((or two small onions) chopped)
  • 5 Cups Vegetable Broth (or water)
  • 1 Tablespoon Paprika (to taste)
  • 1 teaspoon Tumeric (to taste)
  • 1 teaspoon Cayenne Pepper (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Calories: 78 kcal
  • Carbohydrate: 10 g
  • Protein: 1 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Sodium: 593 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 425°F and prepare a large baking sheet with non-stick spray.
  2. Clean bell peppers and cut each in half. Remove seeds, stem and membranes, then place cut side down on prepared baking sheet, along with the garlic.
  3. Roast in the oven for 25 minutes until browned or blackened to your liking.
  4. Peel peppers and garlic and discard the skins. Set aside.
  5. Add olive oil to a large soup pot and heat over medium heat.
  6. Add the chopped onions and sauté for 2 minutes until translucent. Add the softened garlic and spices.
  7. Heat until fragrant, then add the peppers and broth.
  8. Increase heat so that everything starts to boil, then reduce to a simmer. Continue simmering for 20 minutes.
  9. Puree soup in a blender. You may need to do this in batches, as you don't want the blender to be more than halfway full.
  10. Return the pureed soup to the pan and taste. Adjust the spices and rewarm as needed.
Notes: Red Pepper & Gouda Bisque, small Macros, Dive into our thoroughly-researched content on the ketogenic diet, the science behind ketosis, keto cooking and so much more. Articles. Videos. Keto FAQ. …

Roasted Red Pepper and Gouda Soup

Roasted Red Pepper and Gouda Soup
A creamy vegetarian roasted red pepper soup with gouda.
Provided by: Jen Wooster
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 15
  • 24 ounces roasted red bell peppers (chopped with seeds and stem removed)
  • 2 tablespoons olive oil
  • 1 medium white onion (chopped)
  • 1 large carrot (chopped)
  • 2 celery ribs (chopped)
  • 4 cloves garlic (minced)
  • 1 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 4 cups vegetable stock (or vegetable broth)
  • 1/2 cup heavy cream
  • 8 ounces shredded gouda cheese
  • 1 tbsp lemon juice (can sub apple cider vinegar)
  • kosher salt and pepper
  • Calories: 433 kcal
  • Carbohydrate: 17 g
  • Protein: 17 g
  • Fat: 34 g
  • Fiber: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Drain
  2. Remove the peppers from their oil. Give them a rough chop and set them aside.
  3. Soften
  4. Add your olive oil to a large stockpot and place over medium heat. Add onion, garlic, celery, carrot, and spices; cook until the vegetables begin to soften, about 5 to 6 minutes.
  5. Simmer
  6. Add the roasted red peppers and vegetable broth; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.
  7. Blend
  8. Puree soup using an immersion blender or transfer to a blender and puree (be careful of when blending hot liquids) Return to pot and stir in cream and shredded cheese. Stir continuously until the cheese has melted, over very low heat if needed. Add the lemon juice and season with salt and pepper to taste.
  9. Garnish
  10. Serve in bowls garnished with a splash of cream, extra cheese, croutons, and/or fresh herbs.
Notes: Keto stuffed pepper soup, This delicious keto Mediterranean soup is family friendly twist of popular stuffed peppers, just in low carb version. Ingredients Olive oil 1 TBS …

Keto stuffed pepper soup

Keto stuffed pepper soup
Keto stuffed pepper soup is flavorful and nutritious low carb soup with ground beef, red and green peppers cooked with beef broth and tomato. This delicious keto Mediterranean soup is family friendly twist of popular stuffed peppers, just in low carb version.
Provided by: Ines Proloscic
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 21
  • Olive oil 1 TBS
  • Onion chopped 70 g/2.5 oz
  • Ground beef 450 g/1 Lb/16 oz
  • Green or yellow pepper chopped 80 g/2.8 oz
  • Red pepper chopped 145 g/5.12 oz
  • Minced garlic 3 cloves
  • Canned crushed tomato 1 cup/200 ml
  • Beef broth 1.5 cup/300 ml
  • Water 2 cups/400 ml
  • Salt 1/2 teaspoon or more to taste
  • Pepper to taste
  • Ground paprika 1 tsp
  • Turmeric 1 tsp
  • Dried basil 1 tsp
  • Dried oregano 1 tsp
  • Freshly chopped parsley 1 TBS
  • Sour cream
  • Freshly chopped parsley
  • Spring onion chopped
  • Shredded cheddar cheese
  • Calories: 334 calories
  • Fat: 28 grams fat
  • Protein: 14 grams protein
  • Serving Size: 2 cups
How to cook:
  1. In a large pot, heat 1 TBS of olive oil.
  2. When olive oil is hot, add chopped onion and stir until onion is golden brown and caramelized.
  3. When onion is caramelized, add ground beef and stir occasionally until it's brown and caramelized.
  4. Add chopped pepper and minced garlic, stir for few minutes until garlic release all the oils, smell and flavor.
  5. Add crushed tomato, broth and water, salt, pepper and spices (everything except fresh parsley).
  6. Stir and bring it to boil. When starts boiling, cook covered for 20 minutes on medium heat.
  7. After 20 minutes try and add more salt if needed, cook uncovered for 5 to 10 minutes more and add chopped fresh parsley.
  8. Serve hot with some freshly chopped parsley and chopped spring onion on top and a spoon of sour cream or shredded cheddar cheese.
  9. Enjoy!
Notes: Roasted Red Pepper Soup, Method. Prepare the bell peppers by removing the core and all the seeds. Cut into quarters and lay onto a foil-lined baking tray. Add the garlic …

Roasted Red Pepper Soup with Gouda

Roasted Red Pepper Soup with Gouda
Our Canadian Gouda will take your roasted red pepper soup to an entirely new level!
Provided by: Kacey
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Canadian
Number of ingredients: 13
  • 2.5 lbs red peppers, halved and seeds removed OR jarred red peppers
  • 2 lbs tomatoes, halved, and stems removed
  • 3/4 - 1 cup Sylvan Star Cheese's Grizzly Gouda
  • 1 tbsp. olive oil
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 1 potato, peeled and cubed
  • 1 tbsp. tomato paste
  • 1 tsp. granulated sugar
  • 1/4 cup heavy whipping cream
  • 4 cups water
  • Salt and pepper
  • Fresh basil if desired!
  • Calories: 286 calories
  • Carbohydrate: 32 grams carbohydrates
  • Cholesterol: 37 milligrams cholesterol
  • Fat: 15 grams fat
  • Fiber: 6 grams fiber
  • Protein: 11 grams protein
  • Saturated Fat: 7 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 248 milligrams sodium
  • Sugar: 16 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 6 grams unsaturated fat
How to cook:
  1. If roasting your own red peppers, line a baking sheet with parchment paper or silicone liner.
  2. Preheat oven to 450F. Place peppers cut-side down onto baking sheet. Place in oven and roast for 25 minutes.
  3. Transfer to a large bowl and cover, allowing to cool. Remove skin from peppers (cooling them in a covered bowl makes peeling them so much easier!)
  4. If roasting tomatoes, place onto same baking sheet, cut-side down, and roast for 20-25 minutes.
  5. Add oil to a large pot over medium heat. Stir in onion, cover, and cook for 5 minutes. Add garlic and cook until aromatic. Stir in tomato paste and cook for 2 minutes. Add potato, peppers, tomatoes, sugar, and water. Bring to a boil, reduce heat, and simmer for 40 minutes, uncovered.
  6. Blend soup in batches until smooth. Return to pot, stir in salt, pepper, and cheese. Stir in cream. Taste and adjust seasonings accordingly.
  7. Serve with additional cheese, fresh basil, and grilled cheese if desired :)
Notes: Sweet Red Pepper and Gouda Soup Recipe, 2 cups shredded gouda cheese directions Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and …
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