WebDirections. Step 1 Heat large Dutch oven on medium. Add oil, then onion and garlic; season with 1/2 teaspoon each salt and pepper and cook, covered, stirring …
Preview
See Also: Pepper Recipes, Soup RecipesShow details
Web3. Add diced tomatoes, sun-dried tomatoes, pepper, and dried basil and stir to combine. Cover with the lid, making sure the vent is set to seal, and set to cook at high …
See Also: Soup RecipesShow details
WebCombine everything except the cream in a large pot. Bring to a boil then simmer over low heat, covered, 25 minutes, stirring often. Remove from the heat and cool slightly before …
See Also: Low Carb Recipes, Pepper RecipesShow details
WebAdd in garlic and cauliflower rice and cook for an additional minute. Transfer meat and veggies to your slow cooker. Stir in tomatoes, tomato sauce, broth, basil, and oregano. Cover crock pot and cook on …
WebToss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on …
See Also: Keto Recipes, Low Carb RecipesShow details
Web2. Keto Instant Pot Soup (Low Carb) Easy to whip up in less than hour, this … 3. Low-Carb Chicken-Vegetable Soup. Not all low-carb soups are keto … 4. Creamy Keto Taco …
See Also: Low Carb Recipes, Soup RecipesShow details
Roasted Red Pepper Soup has only a handful of ingredients. It is as easy as roasting some veggies and using a blender. Put the sweet peppers on a large baking sheet. Roast at 400 degrees for 30 minutes or until softened and slightly browned. Meanwhile, add the cauliflower and broth to a large stock pot.
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! Preheat oven to 425°F and prepare a large baking sheet with non-stick spray. Clean bell peppers and cut each in half.
Roasted Red Pepper Hummus – used in a delicious healthy sandwich wrap. Low Carb Roasted Red Pepper Soup - very simple to make, creamy, healthy and nutritious soup, that takes 30 minutes to make. Roast red peppers in the oven on an aluminum foil lined baking sheet at 425 F for 25-30 minutes.
Ingredients 1 large sweet onion, chopped 2 teaspoons butter 2 garlic cloves, minced 2 jars (15-1/2 ounces each) roasted sweet red peppers, drained 2 cups vegetable broth 1/2 teaspoon dried basil 1/4 teaspoon salt 1 cup half-and-half cream