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The soup on the stove before blending it in the blender with the grated Cheddar cheese.  Look at all that vegetable goodness!


This soup is ultra-tasty and so good for you too!  It has just the right thickness.  As far as vegetable soups go, I think this flavorful soup is one of my top favorite soups!!

  Serve with the Cheese Snack Crackers or Crispy Cheddar Chaffles.  This good-for-you soup is a great way to get plenty of veggies and more protein than in one whole egg.  Lovely soups like this make me wish I could be transported to Canada for an evening in front of a roaring fire (we had wood stoves in Chalet Rose in the Okanagan Valley, B.C.).  Although folks do have fire places here on the mountain, because believe it or not it gets quite cool and almost cold at times; especially at night.  However, we don't have a fire place and I can't think where we could put one.  It would probably be easier to build a fire pit outside rather.  At our home in Bearspaw, Calgary, we used to have one.  It was such fun with the boys and we'd roast marshmallows and hot dogs occasionally. We also kept the fire going while we watched movies on the wall outside in lounger chairs under blankets, with Happy, our beloved Shiba Inu, choosing one of us to cuddle with.  Oh how I do miss Happy and Smiley.

This healthy Roasted Pepper, Tomato and Cheddar soup is healthy and qualifies as supreme comfort food.

I skipped the canned tomatoes and used fresh Roma tomatoes instead.  I also used my homemade chicken stock.  I will include that in the recipe for you, but you are welcome to use commercial low-sodium chicken broth instead for convenience.  However, I hope sometime you will try my homemade chicken stock.  I always have some on hand in the freezer - super handy for soups, stews, casseroles, sauces, gravies and you name it.

I used plain bowls for my soup, but one eats with one's eyes, so buying some fancy soup bowls is not a bad idea, I think.  Although, I have never done that myself. Haha.  If you use just red peppers in this soup, your soup will be a brighter red color versus orange.  I made this soup in my large frying pan, but if yours is smaller you will need a big pot rather.  I think this soup would go well with grilled cheese sandwiches, but since I don't have ready access to keto bread, I made some Crunchy Cheddar Chaffles (will share that recipe soon).  That hit the spot!  To round out this meal even further, if you feel soup and chaffles or toasted cheeses are not enough, you could also have a salad on the side of your choice.

Adding black pepper adds a bit of spice to the soup, but if you like really spicy soup, you could add a bit of cayenne pepper or red pepper flakes.  Only a titch mind you, as it would get very spicy very quickly.  I blended this soup in a blender in two batches, but if smooth, thick soups are not your thing, you could make sure the vegetables are chopped small and make it a chunky soup instead.  In that case, add the Cheddar cheese to the pan or pot and let it melt and thicken the soup.  If at any time you need to thin the soup, simply add a little water to it.  A sprinkle of grated Cheddar cheese and dried or fresh parsley completes the look of this soup, making it pretty enough to eat!   You could also thin some sour cream and drizzle it over the soup in a swirl to make it look pretty. 

 This soup packs a ton of nutrition and is a fabulous way to increase your veggie intake for the day or week.  I think if I made more recipes like this, I could probably be a vegetarian.  It must be a fairly difficult diet to adhere to most of the time, but I think if one had a bunch of good recipes, that would make it easier for sure.  I think I would still have fish and cheese, eggs, etc. and maybe chicken once in a while; ugh, I am weakening already on paper only. lol  This Roasted Red Pepper Tomato and Cheddar Soup should make your regular rotation; it is that good!

3 large bell peppers
  (red, yellow and orange, but not green)
2 tbsp olive oil
1 medium onion, chopped (optional)
4 cloves garlic, finely chopped
4 Roma tomatoes, chopped
3 cups chicken stock (750 mL)
  preferably homemade
1 cup whipping cream, OR coconut milk (250 mL)
1 tbsp Italian seasoning* (10 mL)
1 cup shredded Cheddar cheese (250 mL)
Salt and black pepper, to taste
Hot sauce, to taste, if desired


Preheat oven to 450°F (230°C).  Cut peppers in quarters and remove seeds.  Place on lightly greased baking sheet and bake approximately 40 minutes, turning pieces every 10 minutes.  Allow to cool before removing skin.  If the skin adheres too tightly in places, do not fret.  Just make sure not to keep any charred, hard bits.  Chop peppers a bit smaller.

In large frying pan, heat olive oil over medium heat.  Add onion, if using, and cook until turning translucent.  Add garlic and cook 2 minutes.  Add peppers, tomatoes, chicken stock, cream, OR coconut milk and Italian seasoning.  Simmer about 20 minutes.  Blend soup in batches with Cheddar cheese.  Serve hot.

Helpful Hints:  I loved this soup with that amount of Italian seasoning, but if you dislike a noticeable herbal taste, then reduce the amount of Italian seasoning to 1 tsp or 2 tsp (5 or 10 mL).

 *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  6 servings
1 serving
275.5 calories
10.1 g protein
22.8 g fat
1.3 g fiber
8.3 g net carbs

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