Harlan Kilstein’s Completely Keto Cheesy Pepper Soup


Harlan Kilstein's Completely Keto Cheesy Pepper Soup

Course: Soup
Cuisine: European
Keyword: cheesy pepper soup, keto cheesy pepper soup
Prep Time: 1 hour
Servings: 8 people


  • 1/2 cup mozzarella cheese
  • 5 red peppers quartered and sliced
  • 7 cup water
  • 2 Tbsp olive oil
  • 1 tsp Pink Himalayan Salt
  • 3 garlic cloves minced
  • 2 tsp black pepper
  • 1 large onion diced
  • 1/4 cup butter
  • scallions garnish


  1. Start heating the oil in a large pot. Fry the onions until clear. Put the flame on low and add the garlic and pepper. Keep frying while mixing continuously for 15 minutes.

  2. Pour in the water with the salt and pepper. Mix it in. Then raise the heat to boil and then lower it and leave it to cook for half an hour.

  3. Take off the fire and mix in the butter. Then blend the mixture to the texture of your liking. Longer for more smoothness and shorter for that chunky vibe.

  4. Garnish when serving with some mozzarella cheese topped with a bit of scallions, as pictured.

Recipe Notes

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