Low Carb, Summertime Tomato Soup
Nothing screams of summer more than fresh tomatoes. Maybe you are lucky enough to have a garden full of beautiful red tomatoes or perhaps you live near a grocery store that stocks local produce. If either of those scenarios are true- stock up! Tomatoes can be completely keto-friendly when eaten in moderation and made super delicious given the right recipe. And guess what, we have a fantastic recipe for tomato soup for you right here. You are going to fall in love with just one bite!
We use Roma tomatoes in this recipe because they are naturally sweet, pretty acidic, and also have lots of meaty flesh, making them perfect for blending into sauces, salsas and, of course soups! They aren’t too watery so your soup will pack a serious tomato taste without being watered down. The nice thick skin on Roma tomatoes also roasts well so you get a good char on the outside- that means more flavor! If you can’t find Roma tomatoes, try to find plum tomatoes or San Marzano tomatoes, both of which also have a great taste.
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In addition to just tasting good, tomatoes are super healthy. They are a major source of the antioxidant lycopene which has been shown to help reduce the risk of heart disease as well as cancer. Tomatoes are also a great source of vitamin C, potassium, folate and vitamin K. So don’t feel bad about serving yourself another bowl of our keto tomato soup- it is healthy in so many ways!
Our recipe for keto tomato soup roasts the tomatoes as the first step. There are a few reasons why we don’t just throw the tomatoes into the pot but really take the time to roast them and it is all about flavor. Roasting the tomatoes will bring out their natural sweetness (something many people on a keto diet crave!). Roasting the tomatoes will help remove some of the water in the tomatoes, evaporating it and leaving behind a more powerful tomato taste. Roasting tomatoes will also give the tomato skins a nice char and that taste will also be blended right into the soup. Don’t skip the roasting step! It really makes this soup taste incredible.
Once the tomatoes are roasted along with the olive oil and garlic (your kitchen is going to smell so good as that garlic cooks!), everything on the roasted tray is blended. If you have a high-speed blender, crank it up to the fastest setting to make sure the tomatoes are really pureed well. The smoother you can make the tomatoes, the creamier your soup will be so don’t be afraid to blend for a few extra minutes.
The nice smooth tomato puree is then poured into a big pot with the spices and simmered. Slowly simmering the soup will once again make the tomatoes taste sweeter so feel free to simmer a little longer if you’d like. Give the soup a quick taste and then add more salt, pepper or seasonings that you’d like! Sometimes I toss in some red pepper flakes to make a spicier version of this keto tomato soup!
Your soup is now ready to eat! I love tomato soup served nice and warm but you can definitely enjoy it cold as well. You really can’t go wrong with this recipe! Let us know what you think after you give this a try by leaving a comment below- we want to hear all about your summertime, keto soup adventures.
| Servings: servings |
- 10 roma tomatoes
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 2 cups vegetable broth
- 2 cups water
- 1 tbsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup heavy cream
- Preheat your oven to 400 degrees F and prepare a rimmed baking sheet by lining it with foil and spraying it with cooking spray.
- Roughly chop the tomatoes and spread them across the prepared sheet tray.
- Drizzle the olive oil over the tomatoes and then add the minced garlic to the tray as well. Roast the tomatoes in the oven for 20 minutes or until the skin on the tomatoes begins to pucker.
- Pour the roasted tomatoes, oil and garlic into a blender along with any juices from the sheet tray. Puree until very smooth.
- Pour the tomato puree into a large pot and add the broth and water. Bring to a boil and then mix in all the spices.
- Simmer the soup for 15 minutes, taste, adjust the salt and pepper as needed and then remove the pot from the heat.
- Stir in the heavy cream and then serve the soup while hot.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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