Creating Keto Roasted Red Pepper and Goat Cheese Soup is straightforward with these seven simple steps:

1. Roast the Peppers: Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, removing seeds and stems. Place cut side down on a baking sheet lined with parchment paper and roast for 25-30 minutes, until the skins are charred.

2. Sauté the Onion and Garlic: While the peppers are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

3. Blend the Ingredients: Once the red peppers are out of the oven and slightly cooled, peel the skins off. Add roasted peppers to the pot with sautéed onions and garlic.

4. Add the Broth: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, allowing the flavors to meld.

5. Blend Until Smooth: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a countertop blender in batches.

6. Stir in the Cream and Goat Cheese: Return the blended soup to low heat. Stir in heavy cream and crumble in the goat cheese, mixing until the cheese has melted and combined into the soup.

7. Season and Serve: Add salt and pepper to taste. Once heated through, your soup is ready to serve. Ladle into bowls and garnish with fresh basil if desired.