Roasted Red Pepper Soup Shots

These Roasted Red Pepper Soup Shots are a delightful appetizer or starter for any meal. The rich flavor of roasted red peppers combined with garlic and thyme creates a deliciously satisfying soup thats perfect for entertaining or as a light meal. Plus, theyre keto-friendly

Ingredients:

• 4 large red bell peppers
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Cut the red bell peppers in half and take out the seeds and skin

Put them on a baking sheet that has been lined with parchment paper, cut side down

Before putting the peppers in the oven, heat it up

Roast them for 20 to 25 minutes, or until the skins are charred and blistered

Take the peppers out of the oven and put them in a bowl

Put plastic wrap over the bowl and let the peppers steam for ten minutes

After steaming, take the peppers skins off and throw them away

Put olive oil in a big pot and heat it over medium-low heat

Add the garlic and onion that have been chopped up

Cook the onions until they become clear

Cook the red peppers and then add the vegetable broth and dried thyme to the pot

Bring to a boil, then lower the heat and let it cook for ten minutes

Blend the soup until its smooth with an immersion blender

You could also put the soup in a blender and blend it in small amounts until it is smooth

To taste, add salt and pepper

In shot glasses or small cups, serve the soup with fresh basil leaves on top