Keto Low Carb Roasted Tomato Soup Recipe
This easy low carb tomato soup recipe is bursting with roasted tomatoes & fresh basil. Who knew keto roasted tomato soup could be so delicious? There's a paleo option, too.
Don't worry, the advertisements will NOT show up when you print the recipe.
FREE PRINTABLE: LOW CARB & KETO FOOD LIST!
Join 170,000 others to get a FREE keto food list, plus weekly keto recipes!GET IT NOW
- 10 medium Roma tomato (cut into 1" cubes)
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 2 cup Chicken bone broth (or any chicken broth)
- 1 tbsp Herbs de Provence
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1/4 cup Heavy cream (or coconut cream for paleo)
- 2 tbsp Fresh basil (cut into ribbons)
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease lightly.
Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers.
Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender. Alternatively, use an immersion blender right in the pot you'll be using.)
Pour the tomato puree into a pot over medium heat. Add broth. Season with Herbs de Provence, sea salt and black pepper to taste. Simmer for 10-15 minutes.
Stir in the cream and basil.
Serving size: 1 cup
Video Showing How To Make Roasted Tomato Soup:
Tap here to jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Roasted Tomato Soup!