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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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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
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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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| 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.
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