My favorite part about cooler weather is heartwarming soups. With temperatures outside starting to cool down as we head into late fall, I am totally beyond ready for them. Especially my new favorite, low carb tomato soup.
We went for a walk around the lake as a family this past weekend to enjoy what I thought might be the last warm(ish) day of the year. Needless to say for anyone that has young children, we didn’t get very far. We stopped at the playground mid-way for my daughter to enjoy the swings, and by the time she’d had enough of that, we knew it was time to head back. Let’s face it. Making it all the way around a lake with a toddler that refuses to sit in the stroller just isn’t a likely occurrence.
By the time we returned to the car, we were all freezing cold. All I could think about was a warm bowl of low carb soup. We were too hungry already to wait until we got home to have me make some, so we settled for grabbing some food nearby, but since that moment I have not been able to get low carb tomato soup out of my head. With roasted tomatoes and fresh basil, obviously.
My love for roasted tomato basil soup goes back almost a decade. It all started at this cute little local Italian restaurant we have in the Twin Cities, called Ciao Bella. My husband and I have been getting tomato soup there for years, since we first started dating. It’s still absolutely my favorite.
The restaurant has been serving that soup for so long that they don’t even officially have it written on the menu anymore. Fortunately, they always make it for you anyway if you ask. It makes no sense to me, but I’m not going to question it! The soup is rich and incredibly thick, and although I have no idea what they incorporate into their recipe, I’m certain from the flavor that it definitely involves roasted tomatoes.
My roasted low carb tomato soup version is just like that – thick, warming, a little creamy, and bursting with the flavors of roasted tomatoes and fresh basil. Naturally, it’s also keto, gluten-free, and grain-free. There’s even a paleo option – just use coconut cream instead of heavy cream if you’re so inclined. I decided to keep it extra simple with only five ingredients, not including salt and pepper.
You can actually substitute the fresh roasted tomatoes with a can of roasted tomatoes in a pinch – simply skip to step three in the recipe, if you must. Just know that the flavor of roasting them yourself is unmatched. I encourage you to try it if you can.
Even though there are a couple of steps involved in making this low carb roasted tomato soup, they are extremely easy and pretty much hands off. That makes it perfectly convenient to make while you prepare the rest of your dinner. I, for one, cannot wait to warm up with it after my next autumn or winter walk outside.
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Want more low carb, gluten-free ideas for soups and salads? Try these: