KETO LOW CARB TOMATO SOUP
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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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.
NUTRITION INFORMATION PER SERVINGNutrition FactsAmount per serving. Serving size in recipe notes above.Calories110.3Fat8.5gProtein4.3gTotal Carbs5.5gNet Carbs4gFiber1.5gSugar3.1g