Completely Keto Pepper and Tomato Soup (SK)

On a day when snowflakes painted the world in a blanket of white and the air whispered the promise of a cozy retreat, a home chef found inspiration amidst the quiet hush: a vision to craft the perfect comfort food, the Completely Keto Pepper and Tomato Soup.

As the town surrendered to the serene embrace of winter, the warmth of the kitchen became a sanctuary. The chef, with a penchant for heartwarming dishes, set about transforming a collection of simple ingredients into a culinary hug.

The onions, celery, and yellow bell peppers were sautéed in extra virgin olive oil until they whispered secrets of flavor and tenderness. The golden tomatoes, a reminder of sunnier days, joined the melody, their brightness infusing the soup with a hopeful glow. A splash of dry white wine added a note of sophistication, while the bay leaves and fresh rosemary wove in whispers of the earth and the forest.

As the snow painted the world outside in monochrome, the simmering pot was a canvas of color and life. A pinch of Pink Himalayan Salt and a twist of black pepper were the final strokes in this masterpiece, bringing balance and depth to each spoonful.

As the soup bubbled gently on the stove, its rich aroma weaving through the home like a cozy blanket, the chef ladled it into bowls. Each serving was a testament to the enduring charm of a homemade meal, a quiet celebration amidst the snow’s hush, and a delightful reminder that even the chilliest of days can be warmed with the vibrant flavors and comforting embrace of a Completely Keto Pepper and Tomato Soup.

Completely Keto Pepper and Tomato Soup (SK)

Course: Soup

Cuisine: American

Keyword: keto pepper and tomato soup, pepper and tomato soup

Servings: 10 servings

Print

Ingredients

• 2 large onions diced
• 2 bay leaves
• 1/2 cup dry white wine
• 2 celery stalks peeled and diced
• 2 yellow bell peppers diced
• 6 1/4 cup vegetable stock
• 6 garlic cloves minced
• 1/4 cup Extra virgin olive oil
• 2 tsp fresh rosemary
• 3 lb golden tomatoes
• 1/2 tsp Pink Himalayan Salt add more or less to your taste
• 1/2 tsp black pepper add more or less to your taste

Instructions

1. Heat up the EVOO in a large pot on medium heat.

2. Pour the celery, onions and peppers in. Let it cook until the onions are transparent. Add in the rosemary and garlic to cook for another 60 seconds.

3. Pour the tomatoes and wine in. Simmer for 10 minutes.

4. Pour in the bay leaves and vegetable stock. Keep simmering for 25 minutes.

5. Take out the bay leaves and pureè the soup until it gets nice and smooth. Adjust spices as you wish.

Recipe Notes