Print

Creamy Airfryer Red Pepper Soup with Basil (keto, dairy-free)

Ingredients

For making the roasted red peppers:

  • 3 large red bell peppers, cored and roughly chopped
  • 2 tbsp olive oil
  • salt and pepper, to taste

For the soup:

  • 1 tsp olive oil (or cooking oil of your choice)
  • 1 small onion, roughly chopped
  • 3 cups chicken or vegetable broth
  • 1 cup fresh basil leaves, packed
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 cup Aroy-d coconut milk
  • bacon crumbles, for garnish (optional)

Instructions

  1. Toss the chopped red peppers with the olive oil and a sprinkle of salt and pepper. Roast in your airfryer for 10 minutes at 400 degrees (no need to preheat the airfryer).

  2. In a saucepan over medium high heat, heat 1 tsp of cooking oil of your choice and add in the chopped onion. Saute for about 3 minutes until translucent.

  3. Add the roasted red peppers, broth, 1/2 tsp black pepper, 1 tsp salt, basil leaves and coconut milk to the saucepan.

  4. Bring the soup just up to a simmer to allow the basil leaves to begin to wilt.

  5. Using an immersion blender, blend the soup until smooth (alternatively, carefully transfer the soup to a stand blender to puree. Be careful as the soup will be very hot)

  6. Dish out the soup into bowls, garnish with bacon crumbles if desired and serve. Enjoy!

Recipe Notes

Makes 4 servings 

Calories and Macros per serving (excluding optional garnish):

157 calories

7.2 Total carbs

2.1g Fiber

5.1 Net carbs

13.3g Fat

2.9g Protein