Low Carb Creamy Tomato Soup
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!
Servings: 6 servings
Calories: 292kcal
Equipment
- Blender
- Soup pot
Ingredients
- 2 pounds fresh tomatoes halved
- 1 whole garlic bulb
- 1 large onion peeled and quartered
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil
- 4 cup chicken stock or vegetable stock
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 400°F (200°C).
- Place tomatoes on a parchment paper lined baking sheet, cut side up.
- Place onion on the baking sheet as well.
- 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.
- Roast the vegetables in the oven for 25-30 minutes, until they are soft and turning brown on top.
- Add roasted vegetables to a blender. Add fresh basil to the blender as well. Blend the ingredients until smooth.
- Pour the blended mixture into a soup pot. Whisk in the chicken broth and bring just to a boil over medium heat. When bubbling, turn the heat down to low, with the lid off, and simmer for 15 minutes.
- Whisk in the heavy cream and simmer for 5 minutes more.
- Ladle into soup bowls and garnish with fresh basil if desired. Enjoy!
Notes
- Use Ripe Tomatoes: The better your tomatoes, the better your soup.
- Even Roasting: Cut the tomatoes and onion in similar sizes so they cook evenly.
- Blending: If you like a chunkier texture, don't blend the soup as much. For a velvety smooth texture, blend longer. You can also strain the soup to remove any tomato skins that don't blend up.
- Store Properly: If you have leftovers (lucky you!), store the soup in an airtight container in the fridge. It will keep for up to 3 days and makes a great quick meal.
Nutrition
Calories: 292kcal | Carbohydrates: 15g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 442mg | Potassium: 605mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1901IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 1mg
