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This low-carb creamy tomato soup is made with fresh, juicy tomatoes, roasted garlic, and onion. Plus, it only takes less than an hour to prepare!
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One of my favorite soups is this creamy tomato basil soup. I discovered that roasting tomatoes brings out their flavor. Serve this soup with Keto pretzel bites or 90 second keto bread for an easy low-carb meal!
Looking for more tomato recipes? Then check out copycat Panera tomato basil cucumber salad, homemade chunky salsa with fresh tomatoes, and my lasagna with ricotta cheese. And if you want to do some canning, make my homemade salsa for canning recipe!
Best flavor: So much more flavorful than canned tomato soups.
Low-Carb and Keto-friendly: This soup is low in carbs, so you can still have comfort food without the carbs.
Customizable: Want to add some spice? Throw in some diced jalapeños or sprinkle in some red pepper flakes. Want extra protein? Toss in some cooked chicken, shrimp, or black beans.
See the printable recipe card for quantities and a complete list of ingredients.
Preheat your oven to 400°F (200°C).
Cut the tomatoes in half and place on a baking sheet - cut side up.
For easy cleanup, use a piece of parchment paper. Cut the onion into quarters and place on the baking sheet.
Cut the top off the garlic bulb and place it on a small square of aluminum foil. Drizzle the tomatoes, onion, and garlic bulb with olive oil. Sprinkle with salt and pepper. Wrap the garlic bulb tightly in the aluminum foil.
Drizzle the tomatoes and onion with olive oil, season with salt and pepper, and roast everything for 25-30 minutes or until soft and the tops are starting to turn brown.
Once the roasted tomatoes, garlic, and onion are beautifully roasted, add them to a blender or large pot. Squeeze the garlic out of its skin and add it to the blender (or pot) along with the fresh basil.
Now it's time to blend! Blend until the ingredients are smooth. If you don't have a blender, you can use an immersion blender (as seen below), but it splatters quite a bit (a lot), so you have more of a mess to clean up.
You can also use a food processor, but you may need to do it in batches so it doesn't overflow. The blender was definitely the quickest and easiest.
Once the ingredients are blended, pour the mixture into a soup pot or Dutch oven. Next, pour in the chicken or vegetable broth, and bring the mixture to a simmer over medium heat. Let it bubble away for 10-15 minutes to allow the flavors to meld together.
Next, add the heavy cream, and simmer for an additional 5 minutes until hot and steamy.
Finally, ladle your soup into bowls, and garnish with some fresh basil. You can also sprinkle on some parmesan cheese if you like.
And that's all there is to it! Season to taste with salt and black pepper if desired.
Yes, you can use canned tomatoes if fresh ones are not available. Just be sure to drain all the liquid from the tomatoes, and cut whole tomatoes in half before roasting.
Absolutely! Substitute the chicken broth with vegetable broth and the heavy cream with coconut cream.
Yes! Roasted red peppers or carrots can add extra nutrition and flavor to this low carb tomato soup recipe. Just be mindful of the additional carbs if you’re following a strict low-carb diet.
If the soup is too thick for your liking, simply add more broth and adjust the seasoning as needed until you reach your desired consistency.
A fresh green salad, low-carb crackers, or roasted vegetables make great sides for this soup. If you're not strictly low-carb, crusty whole-grain bread or grilled cheese sandwiches are delicious too!
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The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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