Sometimes it’s nice to have a light, flavourful soup as an appy. While this low-carb garlic pasilla pepper soup isn't super filling, it is super flavourful, whetting your tastebuds for a nice Mexican themed meal. While this soup can be made with other chiles, pasillas have a complex earthy flavour, with aromatic chocolate notes bringing an unique flavour experience to this simple soup.
Keto Garlic Pasilla Pepper Soup Recipe
Ingredients:
- 3 large dried or fresh pasilla chiles (*May sub with ancho or guajillo chiles.)
- 4 cups water or (*Or chicken bone broth if not vegan and you wish to make it a little more filling.)
- 3 tablespoons avocado oil
- 1¼ cups yellow onion, coarsely chopped
- 1 head garlic, cloves peeled and coarsely chopped
- 1¼ cups tomato, diced
- ½ teaspoon dried oregano
- Kosher salt and freshly cracked freshly ground black pepper
- ¼ cup homemade crème fraîche or homemade sour cream
- 1 large avocado, diced
- ¼ cup fresh cilantro leaves
- 4 handfuls of Keto tortilla chips or chopped [pork rinds](pork rinds) (if not vegan)
- 4 handfuls Grated Monterey Jack or cheddar cheese (*Optional if not vegan.)
*Directions
If using dried chiles, first start by heating the water or bone broth until steaming. Remove from heat and add the chiles. Make sure they’re covered in the water by setting a small plate over the chiles to keep them submerged. Allow to soak until softened, around 20 minutes. Strain and reserve the soaking liquid. Stem, seed and coarsely chop the chiles. (*If using fresh peppers, skip this step and simply chop them, removing the stems and seeds.)
In a large saucepan, heat oil over medium heat. Add the onion and garlic (and pasilla peppers if using fresh) and a few dashes of salt, and sauté over medium heat until softened, about 2-3 minutes. If using soaked, dried chiles, add them now and sauté, for 1 minute. Add the tomato, oregano, a pinch more salt, along with the strained soaking liquid (or water/bone broth if you used fresh chiles), and bring to a boil. Cover the soup and simmer gently over low heat for 20 minutes.
Working in batches, puree the soup in a blender, or use an immersion blender directly in the soup pot. Return the soup to the saucepan, bring to a simmer and season with salt and black pepper to taste. Ladle the soup into bowls. Top with the crème fraîche or sour cream, avocado, cilantro leaves and keto tortillas/chopped pork rinds and serve. Makes enough for 4 small bowls or 2 large ones.
Did you make this vegan keto garlic pasilla pepper soup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
