This may be one of the easiest soups you can make thanks to roasting peppers and onions in the oven and using a can of fire roasted tomatoes from your market. If you like spicy foods, add a splash of hot sauce to your blender contents and don’t skip out on the fried prosciutto garnish because it really adds some big flavor!
Prep Time: 5 minutes
Cooking Time: 30 minutes
2 tablespoons of ghee or butter
2 red bell peppers, seeded and sliced
1 yellow onion, peeled and chopped
2 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon smoked paprika
1 14.5-ounce (411 grams) can of fire roasted crushed tomatoes
1/3 cup of coconut crème
1 cup bone broth
2 slices of fried prosciutto
Chopped parsley or cilantro
Preheat your oven to 400 degrees Fahrenheit and arranged peppers and onion tossed in ghee on a baking tray lined with parchment paper until browned, about 25 minutes.
Add chopped onion and garlic to the pot and toss with ghee or butter, sea salt, black pepper and nutmeg.
Add remaining ingredients to a blender.
When the peppers and onions are done, remove from the heat and transfer to the blender.
Blend on high until everything is creamy and well-combined.
Serve with a piece of fried prosciutto, cracked black pepper and fresh herbs.
Store any leftovers in a glass container in the fridge for 3-5 days.
Nutrition includes all garnishes
Net Carbs: 27