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.
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GET IT NOWIngredients
- 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)
Instructions
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease lightly.
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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.
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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.)
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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.
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Stir in the cream and basil.
Recipe Notes
Serving size: 1 cup
Video Showing How To Make Roasted Tomato Soup:
Don't miss the VIDEO above - it's the easiest way to learn how to make Roasted Tomato Soup!
Nutrition Information Per Serving
Calories: 110.3 | Fat: 8.5g | Total Carbs: 5.5g | Net Carbs: 4g | Fiber: 1.5g | Sugar: 3.1g | Protein: 4.3gNutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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